Pumpkin Risotto

By krystallondon

This risotto is wonderful served with a salad, vegetables, and salmon. It also pares well with turkey, roast pork, or ham. Of course you don't have to serve it with meat or fish, it is great all by itself.

Ingredients

• 1 tablespoon olive oil
• 1 large red onion, chopped finely
• 1 teaspoon grated nutmeg
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 (14 oz) can pureed pumpkin
• 1 1/2 cups arborio rice
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Dash of freshly ground pepper
• Dash of red pepper flakes

Preparation

Step 1

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion and saute until soft, 4 to 5 minutes. Add the garlic and saute for 1 to 2 minutes longer. Add the arborio rice, and stir to lightly brown.

2. Heat the chicken broth in a small saucepan until it boils. Keep it hot, and add one ladleful of broth to the rice mixture. Stir until the broth is absorbed, and then add another ladleful. Continue this process until all of the broth has been added and the rice is cooked through.

3. Add the pumpkin and Parmesan cheese to the mixture and stir until well blended. Add the red pepper flakes and ground pepper. (I use a lot of ground pepper in this recipe) Also add the nutmeg and stir until blended. Serve warm.

Nutritional analysis per serving
183.40 calories, 5.50 g fat (28.60% calories from fat) 8.30 g protein, 22.60 g carbohydrate, 9 mg cholesterol, 900 mg sodium