Amazingly Easy 15 Minute Pumpkin " Risotto "
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 2 teaspoons butter
- 1 cup chopped yellow onion
- 1⁄4 teaspoon ground nutmeg, to taste
- 2 teaspoons cornstarch
- 1 cup low sodium chicken broth or 1 cup vegetarian broth
- 3 tablespoons dry white wine
- 2⁄3 cup canned pumpkin (NOT pumpkin pie mix)
- 4 cups cooked white rice
- 1⁄2 cup grated parmesan cheese
- salt & freshly ground black pepper
directions
- In a large saucepan, melt the olive oil and butter together over medium high heat. Add onion and nutmeg and cook, stirring often, until the onion is limp, about 5 minutes.
- In a bowl, whisk together the cornstarch and a little of the chicken broth until there are no lumps.
- To the saucepan with the cooked onions, add the remaining broth, wine, pumpkin, and already-cooked rice.
- Gradually add the cornstarch mixture while stirring continually, then increase heat to high and allow to come to a boil (still while stirring), about 3-4 minutes.
- Put the cover on the saucepan and remove from heat, then let stand for 5 minutes.
- Stir in the grated parmesan cheese (reserving some for garnish, if you like). Season to taste with salt and freshly ground black pepper.
- Note: add chicken or vegetarian broth if the consistency isn't what you'd like.
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Reviews
-
I made this last night with a few changes: apple juice instead of wine, 1/4 cup parmesan instead of 1/2 cup, and the rice I used was fine long grain rice. This started off well, but the rice turned out very "mushy." The taste was pretty good, but I was expecting a little more of a nutmeg-cinnamon thing, considering the pumpkin. I'm definitely going to try this again, but I'll use ALL the parmesan cheese and experiment a little with the spices. Thanks for a great side dish!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>