CHEESY PUMPKIN RISOTTO
I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant.
Provided by Christine in Virginia
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
- Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
- Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
- Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 28.6 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 4.8 g, Sodium 799.9 mg, Sugar 2.8 g
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