Recipe: Pumpkin risotto

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 

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