PUMPKIN RISOTTO
Nosh on this delish side dish! Pumped with pumpkin, it goes with all your fall main dish favorites.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
- 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.
- 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.
- To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
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