Gluten Free Pumpkin-Parmesan Risotto

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4.5 by 8 people

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  • Makes: 4 servings
  • Makes: 4 to 6 servings
  • Prep: 20 mins
  • Cook: 45 mins

Gluten Free Pumpkin-Parmesan Risotto

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Gluten Free Pumpkin-Parmesan Risotto)

  • Per serving:
  • 385 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 26 mg chol. ,
  • 547 mg sodium ,
  • 61 g carb. ,
  • 6 g fiber ,
  • 10 g pro.

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