Pumpkin Risotto
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Features of Pumpkin Risotto
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Served as main course. Vegetarian dish. Speciality: Healthy, Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat,
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Region of Pumpkin Risotto
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Italian
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Ingredients for Pumpkin Risotto (Click here for measurement conversion)
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1 clove Garlic, chopped
1/2 small Yellow Onion, chopped (about 1/3 cup)
Vegetable Oil
1 cup Arborio Rice
3 cups Water
3/4 cup cooked and pureed Sugar Pumpkin
1 Chicken bouillon cube
1/4-1/2 teaspoon Nutmeg (or to taste)
1/3-1/2 cup Gorgonzola (or to taste)
Parmesan Cheese, grated
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Method for making Pumpkin Risotto
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Dissolve boullion cube in the water. Sauté the onion and chopped garlic in vegetable oil in a wide-bottomed pan. Add the rice. Add the water/boullion mixture. Add the pureed pumpkin. Stir the pumpkin into the rice. Cook for about 20 minutes stirring occasionally. Add Gorgonzola cheese at the last minute and stir. Serve with grated Parmesan cheese to sprinkle on top.
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Comments
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Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
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