Brown Rice Risotto with Pumpkin

Brown Rice Risotto with Pumpkin
Photo by Jan Smith


  • 2 garlic cloves, minced
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 ½ cups water
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 2 ½ cups (1/2-inch) cubed peeled fresh pumpkin
  • + 6 more ingredients
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ¼ teaspoon freshly ground black pepper
    • 1 ¼ cups uncooked brown Arborio or other short-grain rice
    • 1 (8-ounce) package presliced cremini mushrooms
    • 1/3 cup finely chopped shallots
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil

Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan over medium-high heat. Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add wine; cook 1 minu...

View full recipe at My Recipes


Variations on Brown Rice Risotto with Pumpkin

Best Wine Deals

See More Deals

Snooth Media Network