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Prepared Meals 
 
Holiday Notice 

Send a Meal Blog

Friday, October 28 2016

Grocery stores may put the canned pumpkin next to the pie crusts, but we say this handy ingredient goes way beyond pumpkin pie. Sink your fork or spoon, or even your fingers into these fresh ideas for bringing canned pumpkin into your next holiday dinner.

Ingredients

3 - tablespoons unsalted butter
1 - cup finely chopped onion (1 large)
1 - clove garlic, minced
2 - cups uncooked Arborio rice
1 - cup dry white wine
1 1/2 - tablespoons snipped fresh sage
2 - 2 1/2 - cups water
1 3/4 - cups gluten-free chicken broth
1 - cup canned pumpkin
2 - ounces Parmigiano-Reggiano cheese, finely shredded (1/2 cup)
Parmigiano-Reggiano cheese, shaved (optional)
Fresh sage leaves (optional)


Directions
In a 4-quart heavy saucepan heat butter over medium heat until melted. Add onion and garlic; cook about 3 minutes or until tender, stirring occasionally. Add rice; cook and stir for 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in snipped sage.


Meanwhile, in a large saucepan bring the water and the broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth mixture to rice mixture, stirring constantly. Continue to cook and stir over medium heat until most of the liquid is absorbed. Add another 1 cup of the broth mixture, stirring constantly. Continue to cook and stir until most of the liquid is absorbed. Add enough of the remaining broth mixture, about 1 cup at a time, cooking and stirring just until rice is tender but firm and risotto is creamy.


Stir in pumpkin and the 1/2 cup shredded cheese. Cook about 1 minute or until heated through, stirring occasionally. If desired, top each serving with shaved cheese and sage leaves.
Nutrition Facts (Gluten Free Pumpkin-Parmesan Risotto)


Per serving: 385 kcal cal., 12 g fat (7 g sat. fat, 26 mg chol., 547 mg sodium, 61 g carb., 6 g fiber, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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