15-Minute Pumpkin Risotto
James Carrier
How to Make It
Step 1
1
In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
Step 2
2
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 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
Step 3
3
Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
Ingredients
1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper
Directions
Step 1
1
In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
Step 2
2
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 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
Step 3
3
Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
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