Ingredients
- 1⁄2 lb fresh pumpkin
- 3 cup low-sodium chicken broth
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 cup Arborio rice
- 1 shallot, minced
- 1⁄2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- 4 fresh sage leaves, chopped
Prep Time:
40 minutes
Number of Servings:
Serves 4
Directions
- Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
- Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
- In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
- Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
- Serve immediately, garnishing each serving with chopped sage
Nutrition Info:
358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, ★★★★★ Folate, ★★★ Vitamin B3 (niacin), Phosphorus, ★★ Vitamin A, Vitamin B1 (thiamine), Calcium, ★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc
