• 9 Ratings

Skip standard pasta and serve this gluten free risotto recipe alongside your entree. Canned winter squash lends a hint of sweetness and a sunshine-like hue to this pumpkin risotto.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 4-quart heavy saucepan heat butter over medium heat until melted. Add onion and garlic; cook about 3 minutes or until tender, stirring occasionally. Add rice; cook and stir for 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in snipped sage.

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  • Meanwhile, in a large saucepan bring the water and the broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth mixture to rice mixture, stirring constantly. Continue to cook and stir over medium heat until most of the liquid is absorbed. Add another 1 cup of the broth mixture, stirring constantly. Continue to cook and stir until most of the liquid is absorbed. Add enough of the remaining broth mixture, about 1 cup at a time, cooking and stirring just until rice is tender but firm and risotto is creamy.

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  • Stir in pumpkin and the 1/2 cup shredded cheese. Cook about 1 minute or until heated through, stirring occasionally. If desired, top each serving with shaved cheese and sage leaves.

Nutrition Facts

385 calories; 11.5 g total fat; 6.5 g saturated fat; 26 mg cholesterol; 547 mg sodium. 61 g carbohydrates; 6 g fiber; 10 g protein;

Reviews

9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1