15-Minute Pumpkin Risotto

15-Minute Pumpkin Risotto
Photo by James Carrier


  • Salt and fresh-ground pepper
  • 3 ½ cups chicken broth
  • 3 cups precooked dried white rice
  • About ¾ cup grated parmesan cheese
  • 2 teaspoons butter or margarine
  • 1 onion (about 8 oz.), chopped
  • 1 cup canned pumpkin
  • + 3 more ingredients
    • ½ cup dry white wine
    • ½ teaspoon ground nutmeg
    • 2 tablespoons cornstarch

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,...

View full recipe at My Recipes


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