Pumpkin Risotto Recipe


Cooking Time20 MinHealth IndexHealthy
Main Ingredient


 Low sodium chicken broth3 1⁄2 Cup (56 tbs)
 Olive oil4 Teaspoon
 Onions2 , chopped
 Garlic1 Clove (5 gm), minced
 Arborio rice1 Cup (16 tbs)
 Dry white wine1 Cup (16 tbs)
 Canned pumpkin puree1 Cup (16 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Packed dark brown sugar1 Tablespoon
 Cinnamon1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Ground white pepper To Taste
 Nutmeg1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1479 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 10.3 g51.5%

Trans Fat 0 g

Cholesterol 27.4 mg

Sodium 1250.1 mg52.1%

Total Carbohydrates 223 g74.2%

Dietary Fiber 12.9 g51.7%

Sugars 50.1 g

Protein 35 g70.4%

Vitamin A 765.7% Vitamin C 54%

Calcium 55.4% Iron 39.7%

*Based on a 2000 Calorie diet


1. Bring the broth to a boil in a saucepan. Reduce the heat and keep at a simmer.
2. Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, and then add the onions and garlic. Cook until softened. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
3. Add the wine and 1/2 cup of the broth; stir until they are absorbed. Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be about 20 minutes. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through. Sprinkle with the nutmeg and serve at once.