Fifteen Minute Pumpkin Risotto Recipe
Servings: 4
Ingredients
- 1 x Onion Abt 8 Ounce, Minced
- 2 tsp Lowfat Margarine
- 1/2 tsp Grnd Nutmeg
- 2 Tbsp. Cornstarch
- 3 1/2 c. Nonfat Veg Chicken Broth, Low Sod Note 1
- 1/2 c. Dry White Wine
- 1 c. Canned Pumpkin
- 3 c. Precooked Dry White Rice
- 1/2 c. Nonfat Parmesan Cheese Salt And Pepper
Directions
- Note 1: Original recipe used regular chicken broth
- In a 4 - 5 quart pan, combine onion, butter, and nutmeg. Stir often over high heat till onion is limp, 3 - 4 minutes.
- Mix the cornstarch smoothly with a little of the chicken broth. Add in to pan along with remaining broth, wine, pumpkin, and rice. Stir mix over high heat till boiling, 3 - 4 minutes. Cover and remove from heat; let stand 5 minutes.
- Stir in Parmesan cheese. Sprinkle portions with additional cheese and add in salt and pepper to taste.
- Make 4 serving
- Prep and Cook Time: About 15 minutes
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 27 | 5% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 358mg | 15% |
| Potassium 425mg | 12% |
| Total Carbs 117.68g | 31% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.75g | 1% |
| Protein 12.22g | 20% |
