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Pumpkin Risotto

Pumpkin Risotto
Makes:
6
Prep Time:
10
minutes
Total Time:
40
minutes
Vegetarian
based on
5 reviews
This Pumpkin Risotto is a flavorful variation of a traditional dish. The pumpkin adds extra nutrition. Great for weekday or special occasions too.

In this recipe:




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Ingredients:

  • 4 cups hot water
  • 1/2 cup dry white wine
  • 4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon fresh thyme leaves or chopped fresh sage leaves
  • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 tablespoon butter
  • Ground black pepper to taste

Directions:

COMBINE water, wine and bouillon in large measuring cup; set aside.

HEAT oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

STIR in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe.


Reviews:

Review This Recipe
  •  Star(s)

    Wonderful taste

    LINDA KRASKEWICZ from Ashland, OH

    Tried this last night with ham, we both loved it. This is one for the holiday table. Serving it in a hollowed out pumpkin would be so cute and festive.

  •  Star(s)

    Try it with mushrooms!

    Susan Campbell from GRASS LAKE, MI

    I soaked dried mushrooms in boiling water until soft, then used the (strained) liquid, plus bouillion to make the recipe. I added the mushrooms as the recipe note suggested, and this was simply fabulous. I recommend it to all

  •  Star(s)

    Is there mushrooms in this risotto?

    Daneka P from St. Albert, AB

    The recipe looks really good... haven't tried it yet, thinking it would be perfect as a new recipe to try out for Christmas... only one question though... the picture seems to show mushrooms in the risotto, and yet couldn't see any in the recipe....

  •  Star(s)

    Surprisingly good!

    Julie Holbrook from South Jordan, UT

    I thought this recipe could go either way, and it ended up being really good. I make risotto a lot, but with this one you have to be extra careful to not let it stick to the bottom of the pan, because of the pumpkin. I also ended up using almost 2 cups of water in addition to the broth to get the rice al dente. The flavor was awesome, though, and I will definitely be adding this recipe to my collection. Thank you for a healthy and delicious recipe!

  •  Star(s)

    risotto

    Sarah from Manhattan Beach, CA

    good

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 160
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 750mg (31% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 2g
  • Protein: 4g
  • Vitamin A: 70% of DV
  • Vitamin C: 4% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Risotto

Ingredients

  • 4 cups hot water
  • 1/2 cup dry white wine
  • 4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon fresh thyme leaves or chopped fresh sage leaves
  • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 tablespoon butter
  • Ground black pepper to taste

 

Directions

COMBINE water, wine and bouillon in large measuring cup; set aside.

HEAT oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

STIR in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe.

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