Pumpkin Risotto

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely minced
• ½ cup finely chopped onion
• 1 ½ cups Arborio rice
• 1 teaspoon finely minced fresh sage
• Pinch nutmeg
• ½ cup dry white wine
• 1 cup pumpkin or butternut squash puree
• 4 cups (approximately) hot, well-flavored chicken stock
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• Freshly grated Parmesan cheese for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    467 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 14 milligrams cholesterol; 349 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat the oil in a heavy three-quart saucepan. Add the garlic and onion and cook over low heat until the onion is golden. Stir in the rice and cook, stirring, for five minutes. Stir in the sage, nutmeg and wine. Cook, stirring, a few minutes until most of the wine has evaporated. Stir in the pumpkin puree.
2. Place the stock in a saucepan and keep it barely simmering. Add it, about half a cup at a time, to the rice, stirring constantly and adding more stock as it is absorbed by the rice. After about 20 minutes of cooking, the rice should be just tender, with a bit of firmness in the center.
3. Season the rice to taste with salt and pepper and stir in the butter. Serve at once with Parmesan cheese on the side.