Recipes and Cooking Gluten Free Pumpkin-Parmesan Risotto 3.9 (9) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hrs 5 mins Servings: 4 Yield: 4 to 6 servings Jump to Nutrition Facts Ingredients 3 tablespoon unsalted butter 1 cup finely chopped onion (1 large) 1 clove garlic, minced 2 cup uncooked Arborio rice 1 cup dry white wine 1 ½ tablespoon snipped fresh sage 2 - 2 ½ cup water 1 ¾ cup gluten-free chicken broth 1 cup canned pumpkin 2 ounce Parmigiano-Reggiano cheese, finely shredded (1/2 cup) Parmigiano-Reggiano cheese, shaved (optional) Fresh sage leaves (optional) Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 385 Calories 12g Fat 61g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 385 % Daily Value * Total Fat 11.5g 15% Saturated Fat 6.5g 33% Cholesterol 26mg 9% Sodium 547mg 24% Total Carbohydrate 61g 22% Protein 10g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.