Pumpkin Risotto
Enjoy this pumpkin risotto recipe - it's naturally gluten free and it is the perfect fall dish - yum!
Servings: 4 servings
Calories: 320kcal
Ingredients
- 5 cups organic vegetable or chicken broth
- 3 Tbsp. olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic
- 1 cup arborio rice
- 1 cup organic canned pumpkin puree
- 1 tsp. salt
- Dash of nutmeg
- Fresh ground pepper to taste
- 1/2 Tbsp. free chopped sage, tarragon or basil (I used tarragon)
Instructions
- In a saucepan, bring broth to a rolling boil while you prepare the rice.
- Heat oil in a second large nonstick skillet over medium heat.
- Add onions and saute for 3-4 minutes.
- Add garlic and cook for additional minute.
- Add rice and 1 cup of the hot broth to the onion mixture. Simmer and stir often.
- Once liquid has been soaked up by the rice, add another 1 cup of broth, and continue adding 1 cup of broth until all the broth is soaked up by the rice. Stir often. This process will take about 20 minutes.
- Once all the broth is soaked up by the rice, add pumpkin, salt and nutmeg. Season with pepper and stir well.
- Top mixture with fresh sage, tarragon or basil
Nutrition
Calories: 320kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 1557mg | Potassium: 424mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9530IU | Vitamin C: 24.7mg | Calcium: 38mg | Iron: 3.6mg