• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pumpkin Risotto

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 3 c Pumpkin flesh, peeled and
  • Cubed
  • 4 Shallots, chopped
  • 5 c Chicken-like or veggie
  • Stock
  • 2 c Arborio rice (Japanese rice
  • Also works)
  • 1/2 ts Powdered saffron (optional)
  • 1 c Dry white wine (sub. water
  • Or stock)
  • 1 tb Fresh sage
  • x Salt & freshly ground black
  • Pepper


Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is
baking, saute shallots in a little white wine, water or stock. In a
seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree
pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over
moderate heat stirring frequently. Add wine and saffron and cook, stirring
constantly until all the lquid has been absorbed. Add the pumpkin and 1 c
stock stirring constantly. After that is absorbed, add the stock 1/2 cup at
a time stirring constantly until absorbed until the rice is cooked (about
15-20 min). If you run out of stock add hot water. The risotto should be
thick and creamy in consistensy and just a little runny. When done remove
from heat, add the sage, salt and pepper to taste. If you want to add 1/4 c
grated parmesan it would add 1 gram fat/ serving.

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