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Pumpkin Risotto

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Nosh on this delish side dish! Pumped with pumpkin, it goes with all your fall main dish favorites.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 cup vegetable broth
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup uncooked Arborio or regular long-grain rice
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup dry white wine or vegetable broth
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground nutmeg
  • Freshly shredded Parmesan cheese, if desired

Steps

  • 1
    In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
  • 2
    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.
  • 3
    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.
  • 4
    To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.

Nutrition

200 Calories, 4 1/2g Total Fat, 5g Protein, 32g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
260mg
11%
Potassium
150mg
4%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
6%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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