Recipes Side Dish Vegetables Pumpkin Risotto 4.2 (21) 14 Reviews 3 Photos This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Updated on April 3, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 4 cups hot water ½ cup dry white wine 4 teaspoons MAGGI® Instant Chicken Bouillon 1 tablespoon extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 cup uncooked Arborio rice 1 cup LIBBY'S® 100% Pure Pumpkin 1 teaspoon fresh thyme leaves or chopped fresh sage leaves ½ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese 1 tablespoon butter 1 pinch Ground black pepper to taste Directions Combine water, wine and bouillon in large measuring cup; set aside. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper. Tips VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe. I Made It Print Nutrition Facts (per serving) 243 Calories 7g Fat 37g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 243 % Daily Value * Total Fat 7g 8% Saturated Fat 2g 8% Cholesterol 12mg 4% Sodium 350mg 15% Total Carbohydrate 37g 13% Dietary Fiber 3g 9% Total Sugars 2g Protein 7g Vitamin C 2mg 10% Calcium 24mg 2% Iron 1mg 4% Potassium 55mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved