RISOTTO/PUMPKIN

risotto-pumpkin

MAKES 4 SERVINGS

  • 3 ½ cups low-sodium chicken broth
  • 4 teaspoons olive oil
  • 3 onions, chopped
  • 1 garlic clove, minced
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • 1 cup canned pumpkin puree
  • ¼ cup grated Parmesan cheese
  • 1/3 tablespoon xylitol
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • Ground white pepper, to taste
  • 1/8 teaspoon nutmeg

 

  1. Bring the broth to a boil in a saucepan. Reduce the heat and keep at a simmer.
  2. Heat a large nonstick saucepan over medium-high heat. Swirl in the oil, and then add the onions and garlic. Cook until softened. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
  3. Add the wine and ½ cup of the broth; stir until they are absorbed. Continue to add broth, ½ cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be about 20 minutes. Stir in the pumpkin, cheese, xylitol, cinnamon, salt, and pepper; heat through. Sprinkle with the nutmeg and serve at once.

 

Nutrition Per Serving

Serving size: (1 ¼ cups)

360 Calories, 11g Protein, 48g Carbohydrates, 10gFat, 3g Saturated Fat, 8mg Cholesterol, 439mg Sodium, 1g Fiber, 187mg Calcium

 

 

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