Pumpkin Risotto
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
1 ½ cups onion, diced
1 ½ cups pumpkin, diced
1 tbsp brown sugar
1 ½ cups arborio rice
½ tsp chili powder
¼ tsp ground cumin
2 cups sodium-reduced chicken broth
2 tbsp butter
1 tbsp fresh sage
1 tbsp fresh thyme
2 tbsp olive oil, divided
1 ½ cups onion, diced
1 ½ cups pumpkin, diced
1 tbsp brown sugar
1 ½ cups arborio rice
½ tsp chili powder
¼ tsp ground cumin
2 cups sodium-reduced chicken broth
2 tbsp butter
1 tbsp fresh sage
1 tbsp fresh thyme
Directions
1In a large saucepan, heat half of the oil over medium-high heat. Sauté onions for 2 min., then add pumpkin and sauté for 5 more min., add brown sugar and sauté for 1 min., stirring constantly. Set aside in another dish.
2In the same saucepan, heat remaining oil over medium-high heat. Add rice, chili powder and cumin, and stir until well coated with oil. Sauté for 1 min., stirring constantly. Add chicken broth and 3 cups (750 mL) water and bring to a boil. Reduce heat and simmer covered for 20 min. Stir in squash mixture, cover and simmer for 5 min. more. Just before serving, stir in butter and fresh herbs, and salt and pepper to taste.
Disclaimer
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Personal Note
Personal Note
