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Pumpkin Risotto

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Nosh on this delish side dish! Pumped with pumpkin, it goes with all your fall main dish favorites.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

1
cup vegetable broth
1
cup water
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1
cup uncooked Arborio or regular long-grain rice
3/4
cup canned pumpkin (not pumpkin pie mix)
1/2
cup dry white wine or vegetable broth
1/3
cup grated Parmesan cheese
1/4
teaspoon fresly ground pepper
1/4
cup chopped fresh parsley
1/8
teaspoon ground nutmeg
Freshly shredded Parmesan cheese, if desired

Directions

  • 1 In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
  • 2 Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
  • 3 Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
  • 4 To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.

Nutrition Info

The Quick Take:

  • Calories 200
  • Fat 4 1/2g
  • Saturated Fat 1 1/2g
  • Sodium 260mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
260mg
260%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/23/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
260mg
260%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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