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« Perfectly Roasted Chicken | Main | Sweet Potato Ice Cream »

Saturday, November 21, 2009

Pumpkin Risotto

15-Minute Pumpkin Risotto


1 onion (about 8 oz.), chopped

2 teaspoons butter

1/2 teaspoon ground nutmeg

2 tablespoons cornstarch

3 1/2 cups chicken broth

1 cup canned pumpkin

3 cups precooked white rice

About 3/4 cup grated parmesan cheese

Salt and fresh-ground pepper


In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is transluscent and tender, 3 to 4 minutes.

 Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, 1/2 cup wine (optional), pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste. Garnish with roasted pumpkin seeds.

Saturday, November 21, 2009 |

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