Alice's Pumpkin Risotto Recipe

Name: Alice's Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, chopped; 12 small yellow onion, chopped (about 1/3 cup); vegetable oil; 1 cup arborio rice; 3 cups water; ¾ cup cooked and pureed sugar pumpkin (canned is ok, sugar pumpkins are the small, round ones, usually used for pies.); 1 chicken bouillon cube; 14-½ teaspoon nutmeg (or to taste); 13-½ cup gorgonzola (or to taste); parmesan cheese, grated

Servings: persons

1 garlic clove, chopped
12 small yellow onion, chopped (about 1/3 cup)
vegetable oil
1 cup arborio rice
3 cups water
¾ cup cooked and pureed sugar pumpkin (canned is ok, sugar pumpkins are the small, round ones, usually used for pies.)
1 chicken bouillon cube
14-½ teaspoon nutmeg (or to taste)
13-½ cup gorgonzola (or to taste)
parmesan cheese, grated

1
Dissolve boullion cube in the water.
2
Saute the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
3
Add the rice.
4
Add the water/bouillon mixture.
5
Add the pureed pumpkin.
6
Stir the pumpkin into the rice.
7
Cook for about 20 minutes stirring occasionally.
8
Add Gorgonzola cheese at the last minute and stir.
9
Serve with grated Parmesan cheese to sprinkle on top.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, chopped, 12 small yellow onion, chopped (about 1/3 cup), vegetable oil, 1 cup arborio rice, and more.

Yes, Alice's Pumpkin Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alice's Pumpkin Risotto

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