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Geisinger becomes the first member of Risant Health

This isn’t your grandmother’s risotto recipe. This unique dish will leave you feeling like fall no matter the season.

A versatile dish that works as a side or a main. And it brings the flavor with an unexpected guest — canned pumpkin. Try it next time you’re looking for something different.

Ingredients 

Serves 6

  • 1 small onion, diced 
  • 1 tablespoon olive oil 
  • 2 cups Arborio rice 
  • 1 cup white wine 
  • 4 cups chicken or vegetable broth 
  • 1 cup canned pumpkin 
  • 1 teaspoon fresh ginger 
  • 1 teaspoon nutmeg 
  • 1 tablespoon chopped fresh basil 
  • 1 tablespoon butter or margarine 
  • Salt and pepper, to taste

Directions

  • Sautee the onion in olive oil over medium heat for three to five minutes or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. 
  • Start to add the broth a little at a time. Allow the moisture to cook off before adding more. Stir frequently. 
  • Add the remaining ingredients, stirring well, and cook for just a few minutes until heated through. 

Nutrition per serving: 182 calories, 5g fat, 0mg cholesterol, 26g carbohydrates, 3g protein, 2g fiber, 546mg sodium, 3g total sugars

Adapted from vegetarian.about.com 

Next steps: 

Looking for more? Explore our dietitian-approved recipes

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