Great Pumpkin Risotto

Great Pumpkin Risotto


2 cups peeled and cubed butternut squash (about ¾ cup)
1½ cups arborio rice
1 cup diced onion
1 box (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) pure pumpkin
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
½ cup grated parmesan cheese
½ cup whipping cream


In 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray, combine squash, rice, and onion. In 2-quart batter bowl, stir together broth, pumpkin, garlic, salt, and pepper. Pour over rice mixture; stir until well mixed. Tightly cover with foil. Bake in 375°F. oven stirring occasionally until rice is tender and most of the liquid is absorbed, about 50 to 60 minutes. Stir in cheese and cream.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 257
Cholesterol: 28 mg
Fat: 8 g
Sodium: 699 mg
Carbohydrates: 40 g
Protein: 8 g
Fiber: 3 g

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