Pumpkin Risotto Recipe
Ingredients
| Chicken broth/Canned chicken broth | 6 Cup (96 tbs) | |
| Pumpkin | 1 Pound | |
| 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) |
Nutrition Facts
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
Directions
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.
Chef
