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15 Minute Pumpkin Risotto

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Low-fat/cal Rice Sides Vegetables

Ingredients:

  • 1 Onion; Abt 8 Oz, Chopped
  • 2 ts Lowfat Margarine
  • 1/2 ts Ground Nutmeg
  • 2 tb Cornstarch
  • 3 1/2 c Nonfat Veg Chicken Broth; Low Sod, Note 1
  • 1/2 c Dry White Wine
  • 1 c Canned Pumpkin
  • 3 c Precooked Dried White Rice
  • 1/2 c Nonfat Parmesan Cheese
  • Salt And Pepper

Directions:

Note 1: Original recipe used regular chicken broth
 
In a 4 - 5 qt pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 - 4 min.
 
Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 - 4 min. Cover and remove from heat; let stand 5 min.
 
Stir in Parmesan cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
 
Make 4 serving
 
Prep and Cook Time: About 15 min
 
Recipe by: Sunset, Oct 1997
 
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 18, 1999, converted by MM_Buster v2.0l.