15-Minute Pumpkin Risotto

Name: 15-Minute Pumpkin Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons butter or margarine; 237 milliliters canned pumpkin; 828 milliliters chicken broth; 2 Tbsps cornstarch; 118 milliliters dry white wine; 1 teaspoons ground nutmeg; 4 servings Salt and fresh-ground pepper; 227 grams onion (about , chopped; 177 milliliters About grated parmesan cheese; 710 milliliters precooked dried white rice

15-Minute Pumpkin Risotto

The recipe 15-Minute Pumpkin Risotto could satisfy your Mediterranean craving in about 45 minutes. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 9g of fat, and a total of 693 calories. It works well as a rather cheap main course. Head to the store and pick up onion, precooked rice, chicken broth, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Butter

Nutmeg

Onion

Equipment you will use

Frying Pan

Mix the cornstarch smoothly with a little of the chicken broth.

Ingredients you will need

Chicken Broth

Corn Starch

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.

Ingredients you will need

Pumpkin