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Cheesy Pumpkin Risotto Recipe

Recipe by: Christine in Virginia

"I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
  • 2Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
  • 3Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
  • 4Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 233 cals
  • 2 tablespoons butter
  • 1 cup chopped sweet onion
  • 3/4 cup Arborio rice
  • 1/2 cup Sauvignon Blanc wine
  • 4 cups simmering hot chicken broth, divided
  • 1/2 cup canned pumpkin puree
  • 1/2 cup grated Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • fresh ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    233
    12%
  • Fat:
    8.2
    13%
  • Carbs:
    28.6
    9%
  • Protein:
    7.2
    14%
  • Cholesterol:
    26
    9%

Based on a 2,000 calorie diet

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