Pumpkin Risotto

a bowl of risotto with chopped pumpkin on top
This content originally appeared on 
tasteforlife.com
Prep Time:
40 minutes
Yield:
Serves 4

Ingredients

  • 1⁄2 lb fresh pumpkin
  • 3 cup low-sodium chicken broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup Arborio rice
  • 1 shallot, minced
  • 1⁄2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves, chopped 

Directions

  1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
  2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
  3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
  4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
  5. Serve immediately, garnishing each serving with chopped sage

Nutrition Info

358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, ★★★★★ Folate, ★★★ Vitamin B3 (niacin), Phosphorus, ★★ Vitamin A, Vitamin B1 (thiamine), Calcium, ★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc