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Nutrition Facts
Serving Size 1 (272g) Recipe makes 4 servings
Calories 232
Calories from Fat 33		(14%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 347mg		14%
Potassium 159mg		4%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 1.7g	6%
	Sugars 1.0g
Protein 6.2g		12%
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Alice's Pumpkin Risotto

Recipe #42391 | 35 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Dee514
Oct 7, 2002

Since pumpkin is the "Ingredient of the Month", I thought I would contribute a few pumpkin recipes. If you like risotto, and are looking for something a bit different, you should give this one a try. I think the nutmeg and gorgonzola cheese are an interesting combination with the pumpkin. The risotto can be served as a side dish or main course.

SERVES 4 (change servings and units)

Ingredients

1 garlic clove, chopped
1/2 small yellow onion, chopped (about 1/3 cup)
vegetable oil
1 cup arborio rice
3 cups water
3/4 cup cooked and pureed sugar pumpkin (canned is ok, sugar pumpkins are the small, round ones, usually used for pies.)
1 chicken bouillon cube
1/4-1/2 teaspoon nutmeg (or to taste)
1/3-1/2 cup gorgonzola (or to taste)
parmesan cheese, grated

Directions

1
Dissolve boullion cube in the water.
2
Sauté the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
3
Add the rice.
4
Add the water/bouillon mixture.
5
Add the pureed pumpkin.
6
Stir the pumpkin into the rice.
7
Cook for about 20 minutes stirring occasionally.
8
Add Gorgonzola cheese at the last minute and stir.
9
Serve with grated Parmesan cheese to sprinkle on top.

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Featured Reviews for This Recipe

From: Citruholic

On Nov 8, 2008

A very good recipe. I opted to go with the classic way of making risotto, starting with olive oil instead of vegetable oil for the sauté with shallots (not onions), then adding in a splash of white wine, followed by slowly adding warmed chicken stock for a true risotto other than the bouillon cube, which I find to be too salty. And of course finishing off with the king of cheeses, Parmigiana Reggiano. Otherwise, followed the method, and it came out great. Nice recipe.

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