PUMPKIN RISOTTO
SERVES 4 TO 6 PORTIONS
5 cups vegetable broth
3 tbsp. olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup Arborio rice
1 cup canned pumpkin puree
1 tsp. sea salt
1/8 tsp. nutmeg
Freshly ground black pepper
1 tbsp. chopped fresh sage
NUTRITIONAL VALUES
Calories: 277kcal
Fat: 10.2g (1.7g S.Fat)
Carbs: 38g
Protein: 8.3g
Sugar: 3.3g
Sodium: 1144mg
METHOD
In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.
Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).
Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.
Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).
Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.
