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Pumpkin Risotto Recipe
|Chicken broth/Canned chicken broth||6 Cup (96 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Arborio rice||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Parmesan cheese||2 Tablespoon (Additional)|
Serving size: Complete recipe
Calories 2196 Calories from Fat 631
% Daily Value*
Total Fat 72 g110.6%
Saturated Fat 44.9 g224.6%
Trans Fat 0 g
Cholesterol 196.2 mg65.4%
Sodium 5072.5 mg211.4%
Total Carbohydrates 340 g113.4%
Dietary Fiber 5.8 g23.1%
Sugars 44.9 g
Protein 48 g96.7%
Vitamin A 706.1% Vitamin C 93.4%
Calcium 120.3% Iron 27.1%
*Based on a 2000 Calorie diet
Heat broth in a medium saucepan.
Peel pumpkin and discard seeds.
Cut pumpkin into very small pieces.
Melt 3 tablespoons butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add pumpkin and mix well.
Add 1 or 2 ladles of broth, or enough to cover pumpkin mixture.
Cook uncovered over medium heat 10 minutes.
Stir in rice and 1 cup broth.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender but firm to the bite.
Add 1/2 cup Parmesan cheese and 1 tablespoon butter; mix well.
Place in a warm dish.