Fifteen Minute Pumpkin Risotto
By: Carrie Barr
Published: Friday, December 10, 2010 - 1:02am

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
1/2 cup Parmesan Cheese
Salt And Pepper

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.