15-Minute Pumpkin Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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.
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.
3. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
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