Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 1 Tbsp butter; 4 teaspoons MAGGI® Instant Chicken Bouillon; 118 milliliters dry white wine; 1 Tbsp extra virgin olive oil; 1 teaspoon fresh thyme leaves or chopped fresh sage leaves; 2 cloves garlic, finely chopped; 6 servings Ground black pepper to taste; 1 medium onion, finely chopped; 118 milliliters BUITONI® Refrigerated Freshly Shredded Parmesan Cheese; 237 milliliters LIBBYS® 100% Pure Pumpkin; 946 milliliters hot water

The recipe Pumpkin Risotto can be made in roughly 40 minutes. Watching your figure? This gluten free recipe has 220 calories, 6g of protein, and 7g of fat per serving. For 94 cents per serving, you get a hor d'oeuvre that serves 6. This recipe is typical of Mediterranean cuisine. If you have libby's® pumpkin, onion, ground pepper, and a few other ingredients on hand, you can make it. Duck And Pumpkin Risotto With Spicy Pumpkin Seeds, Pumpkin risotto, and Pumpkin risotto are very similar to this recipe.

Instructions

Combine water, wine and bouillon in large measuring cup; set aside.

Ingredients you will need

Bouillon

Water

Wine

Equipment you will use

Measuring Cup

Heat oil in large, nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

Ingredients you will need

Pumpkin

Garlic

Onion

Thyme

Rice

Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

Ingredients you will need

Butter

Cheese

Pepper

Broth

Rice

Equipment

Measuring Cup

Frying Pan

Ingredients

Servings:

237milliliters

uncooked Arborio rice 1Tbsp

butter 4teaspoons

MAGGI® Instant Chicken Bouillon 118milliliters

dry white wine 1Tbsp

extra virgin olive oil 1teaspoon

fresh thyme leaves or chopped fresh sage leaves 2cloves

garlic, finely chopped 6servings

Ground black pepper to taste 1medium

onion, finely chopped 118milliliters

BUITONI® Refrigerated Freshly Shredded Parmesan Cheese 237milliliters

LIBBY'S® 100% Pure Pumpkin 946milliliters

hot water

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Risotto. 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. The Tenuta di Capraia Chianti Classico Riserva with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Tenuta di Capraia Chianti Classico Riserva

Tenuta di Capraia Riserva is a deep ruby red wine. Its complex and sophisticated aroma reminds of fruits on a first step, gradually opening up and displaying spices and licorice. On the palate, it is fleshy, harmonious and full-bodied, with long persistence.