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    You are in: Home / Recipes / Alice's Pumpkin Risotto Recipe
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    Alice's Pumpkin Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Dee514's Note:

    Since pumpkin is the "Ingredient of the Month", I thought I would contribute a few pumpkin recipes. If you like risotto, and are looking for something a bit different, you should give this one a try. I think the nutmeg and gorgonzola cheese are an interesting combination with the pumpkin. The risotto can be served as a side dish or main course.

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    Units: US | Metric


    1. 1
      Dissolve boullion cube in the water.
    2. 2
      Sauté the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
    3. 3
      Add the rice.
    4. 4
      Add the water/bouillon mixture.
    5. 5
      Add the pureed pumpkin.
    6. 6
      Stir the pumpkin into the rice.
    7. 7
      Cook for about 20 minutes stirring occasionally.
    8. 8
      Add Gorgonzola cheese at the last minute and stir.
    9. 9
      Serve with grated Parmesan cheese to sprinkle on top.

    Ratings & Reviews:

    • on November 08, 2008


      A very good recipe. I opted to go with the classic way of making risotto, starting with olive oil instead of vegetable oil for the sauté with shallots (not onions), then adding in a splash of white wine, followed by slowly adding warmed chicken stock for a true risotto other than the bouillon cube, which I find to be too salty. And of course finishing off with the king of cheeses, Parmigiana Reggiano. Otherwise, followed the method, and it came out great. Nice recipe.

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    Nutritional Facts for Alice's Pumpkin Risotto

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 232.5
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 2.2 g
    Cholesterol 8.5 mg
    Sodium 347.3 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 1.6 g
    Sugars 0.9 g
    Protein 6.1 g

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