Fifteen Minute Pumpkin Risotto

Ingredients

8 ounces Onion, chopped
2 teaspoons Butter
1/2 teaspoon Ground Nutmeg
2 tablespoons Cornstarch
3 1/2 cups Chicken Broth
1/2 cup Dry White Wine
1 cup Canned Pumpkin
3 cups Pre-cooked Dried White Rice

Preparation

1
In a 4 - 5 qt pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 - 4 min.
2
Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 - 4 min. Cover and remove from heat; let stand 5 min.
3
Stir in Parmesan cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

 



Yield:

4.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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