Light Creamy Pumpkin Risotto

I will put pumpkin in just about anything.  I just love finding new ways to use it, especially savory ways.  So when this recipe popped up in my email inbox yesterday, I knew I had to try it.  As luck would have it, I had every single ingredient already in my pantry.  A lot of people are afraid of risotto.  It has a reputation of being fussy and time consuming.  Only part of this is true.  It does take time.  But, other than the time investment, there really isn’t much too it.  If you’ve been afraid of making it in the past, I hope you will give this recipe a try.  It is so creamy and thick that it seems like it should be terrible for you, but it isn’t!  The recipe came from ChocolateCoveredKatie’s blog and I changed nothing.  I used canned pumpkin (which she did list as an option) so I omitted her instructions for roasting a pumpkin.  I served the risotto with a pork schnitzel made according to a recipe on CookingLight.com and roasted brussel sprouts.

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Ingredients

  • 1 cup pumpkin puree
  • 1 tbsp olive oil
  • 1/3 cup diced onion
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3 1/2 cups vegetable broth
  • 1/4 cup Parmesan OR nutritional yeast
  • salt and pepper, to taste

Instructions

Heat the oil over medium heat in a shallow saucepan or skillet. Add the onion and cook until it begins to brown. Add all of the rice, and stir for about a minute. Add the wine, and continue cooking over medium heat (stirring often) until the rice absorbs the wine and the pan is mostly dry. Pour in 1 cup of the vegetable broth, and cook until the rice has absorbed the broth, stirring often. Repeat with another cup of stock until the liquid is absorbed. Continue this way until the rice is fluffy and creamy—sometimes not all of the stock will be used before the rice looks creamy, so don’t worry if you haven’t used it all. Lower to a simmer, stir in the squash or pumpkin, then stir in the nutritional yeast. Add salt and pepper to taste. Traditional recipes suggest letting risotto sit for 5-10 minutes before serving.

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