Brown Rice Risotto with Pumpkin

Name: Brown Rice Risotto with Pumpkin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps chopped fresh or 2 teaspoons dried basil; 0 teaspoons freshly ground black pepper; 296 milliliters uncooked brown Arborio or other short-grain rice; 227 grams package presliced cremini mushrooms; 118 milliliters dry white wine; 2 garlic cloves, minced; 2 Tbsps olive oil; 1 Tbsp chopped fresh or 1 teaspoon dried oregano; 28 grams 1/4 cup grated fresh Parmesan cheese; 591 milliliters (1/2-inch) cubed peeled fresh pumpkin; 79 milliliters finely chopped shallots; 946 milliliters organic vegetable broth (such as Swanson Certified Organic); 828 milliliters water

Brown Rice Risotto with Pumpkin might be a good recipe to expand your side dish recipe box. This recipe serves 6. One serving contains 253 calories, 6g of protein, and 7g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of garlic cloves, olive oil, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet.

Instructions

Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Broth

Water

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Sauce Pan

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add shallots; cook 1 minute or until tender, stirring constantly.

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Shallot

Add mushrooms and garlic; cook 3 minutes, stirring constantly.

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Mushrooms

Garlic

Add wine; cook 1 minute or until liquid has evaporated.

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Wine

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.

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Broth

Rice

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.

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Pumpkin

Cheese

Broth

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Sauce Pan

Ingredients

Servings:

2Tbsps

chopped fresh or 2 teaspoons dried basil 0teaspoons

freshly ground black pepper 296milliliters

uncooked brown Arborio or other short-grain rice 227grams

package presliced cremini mushrooms 118milliliters

dry white wine 2

garlic cloves, minced 2Tbsps

olive oil 1Tbsp

chopped fresh or 1 teaspoon dried oregano 28grams

1/4 cup grated fresh Parmesan cheese 591milliliters

(1/2-inch) cubed peeled fresh pumpkin 79milliliters

finely chopped shallots 946milliliters

organic vegetable broth (such as Swanson Certified Organic)828milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Monte Bernardi Sa'etta Chianti Classico Riserva. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 44 dollars per bottle.

Monte Bernardi Sa'etta Chianti Classico Riserva

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.