Brown Rice Risotto with Pumpkin
You can never have too many side dish recipes, so give Brown Rice Risotto with Pumpkin a try. One portion of this dish contains about 6g of protein, 7g of fat, and a total of 253 calories. This recipe serves 6. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. If you have wine, teaspoon oregano, vegetable broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat.
Add shallots; cook 1 minute or until tender, stirring constantly.
Add mushrooms and garlic; cook 3 minutes, stirring constantly.
Add wine; cook 1 minute or until liquid has evaporated.
Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients.