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Saturday, November 04 2017

Add a taste of pumpkin to dinner tonight without making a whole pumpkin-centric main dish by scooping this warm, creamy pumpkin risotto onto your plate. We kept this dish gluten free so everyone at your table can enjoy.

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 ParmigianoReggianoc heese, finely
shredded (1/2 cup) Parmigiano-Reggiano
cheese, shaved
(optional)
Fresh sage leaves
(optional)
DIRECTIONS
NUTRITION FACTS (Gluten Free Pumpkin-Parmesan
Risotto)
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.
1.
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.
2.
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

Posted by: AT 12:16 am   |  Permalink   |  0 Comments  |  Email
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