Pumpkin Risotto

pumpkin-risotto

I found this recipe in a Weight Watchers cookbook (Best of WW Magazine, (c) 2002) and gave it a try.  It has a wonderful, savory flavor! I only had 1/2 cup of white wine left so I filled the rest of the cup with water to make 1 cup.   Don’t start this risotto recipe unless you have at minimum 20-30 minutes to stir at the stove!

 

(The cookbook says it makes 4 servings: A serving equals 1 1/4 cups, which equals 8 pts.)  This was too large of a serving so we did heaping 1/2 cup servings for 4 pts.  Update: This recipe definitely makes 8+ servings, so halve it if you’re serving less people.   

 

INGREDIENTS:

  • 3 1/2 cups low-sodium chicken broth
  • 4 tsp. olive oil
  • 2 onions, chopped (I’d say 2 small onions, or 1 large, chopped would be better).
  • 1 garlic clove, minced
  • 1 cup Arborio rice (don’t substitute any other rice here!)
  • 1 cup dry white wine
  • 1 cup canned pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 1 T. packed dark brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • Ground white pepper, to taste
  • 1/8 tsp. nutmeg

 

DIRECTIONS:

  1. Bring the broth to a boil in a saucepan.  Reduce the heat and keep at a simmer.
  2. Heat a large saucepan over medium-high heat. Swirl in the oil, then add the onions and garlic.  Cook until softened.
  3. Add the rice and cook, stirring, until the outer shell is translucent, about 1-2 minutes.
  4. Add the 1 cup of 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.  Do this until the rice is just tender.  (The cooking time from the first addition of broth should be about 20 mins.)
  5. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through.
  6. Sprinkle with the nutmeg and serve at once.

 

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