Pumpkin Risotto

One more dish with homemade pumpkin puree – risotto. Now with wine but still with glutinous rice.


Yield: 3 servings

1 cup rice for risotto  (I used glutinous rice)
1/4 cup white wine*
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp. butter 
1 cup pumpkin puree
1/3 cup (60 gram) Parmesan cheese
5 cups chicken or vegetable broth
salt and pepper

*I don’t know nothing about alcohol, so I bought smallest bottle of white wine in store. It was Chardonnay.
Melt butter in the large pot, add finely chopped onion and garlic and sauté until soft. Pour rice and sauté 2-3 minutes, until every rice grain is coated with butter. Add wine and cook about 1 minute, add pumpkin puree, mix well.

Add hot broth, one ladleful at a time, stirring frequently and allowing all the liquid to be absorbed before adding more. Continue cooking until the rice is almost tender (about 20 minutes).

Stir in cheese, and season with salt and pepper to taste.


1 serving is about 417 calories

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