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.
- 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 **?
**Known IC irritants, tread carefully!
- Bring the broth to a boil in a saucepan. Reduce the heat and keep at a simmer.
- Heat a large saucepan over medium-high heat. Swirl in the oil, then add the onions and garlic. Cook until softened.
- Add the rice and cook, stirring, until the outer shell is translucent, about 1-2 minutes.
- 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.)
- Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through.
- Sprinkle with the nutmeg and serve at once.