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pumpkin rissoto

 

Pumpkin Risotto

Ingredients Directions

3 tbsp olive oil
4 cups arborio rice
96 oz chicken stock, low sodium, heated
1 c leek, cleaned, chopped
1 tbsp garlic, minced
1 c white wine
4 c cooked pumpkin, cubed
2 tbsp butter
2 c grated parmesan
Salt and pepper
1 cup roasted pumpkin seeds

In a large pot, heat olive oil, add leeks and garlic, cook until soft. Stir in the rice and cook 2 minutes, stirring constantly.
Add the wine and stir until absorbed.
Add 2 cups warm stock, adding more, two cups at a time, as it is absorbed. When rice is tender and no longer absorbing stock, stir in 3 cups of pumpkin, 2 tsp of salt, 1 tsp pepper and the butter. Continue to stir as the pumpkin breaks down. Remove from heat and stir in 1 c of parmesan.

Serve, finish with remaining pumpkin, sprinkle with cheese and pumpkin seeds

Nutritional Information Servings 20
Calories per serving  
Total Fat 
     Saturated Fat 
Cholesterol 
Sodium
Total Carbohydrates 
     Dietary Fiber 
Protein 

170 kcal
2.9g
0.9g
4mg
97mg
8g
0g
31g

 

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