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15-Minute Pumpkin Risotto





Yields
Makes 4 servings

15-Minute Pumpkin Risotto




James Carrier
 1 onion (about 8 oz.), chopped
 2 teaspoons butter or margarine
 1/2 teaspoon ground nutmeg
 2 tablespoons cornstarch
 3 1/2 cups chicken broth
 1/2 cup dry white wine
 1 cup canned pumpkin
 3 cups precooked dried white rice
  About 3/4 cup grated parmesan cheese
  Salt and fresh-ground pepper
Step 1
1

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.

Step 2
2

Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

Step 3
3

Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories461
% Daily Value *
Total Fat 8.3g11%

Saturated Fat 4.9g25%
Cholesterol 20mg7%
Sodium 402mg18%
Total Carbohydrate 75g28%

Dietary Fiber 3.2g12%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.