The risotto is satisfying on its own, but can be paired with meat as well. For a autumn inspired meal pair with cranberry baked chicken or turkey or pork chops with apples! Using butter (a high saturated fat) in small amounts gives foods a wonderfully creamy flavor, you just don’t want to go overboard!
Total time: 1 hour, 15 mins
Makes 8 servings
¼ cup olive oil
1 cup chopped onion
1 Tbsp chopped garlic
2 cups Arborio rice
6 cups low-sodium vegetable or chicken broth
2 cups pureed pumpkin*
½ cup grated parmesan
1 Tbsp unsalted butter
Salt, pepper, to taste
* I used pie pumpkins that we grew in our garden that I baked and pureed, but plain (unsweetened) canned pumpkin would do the trick as well!
Nutrition Facts: 1 serving (3/4 cup)
280 calories, 7 g fat (2.5 g saturated), 46 g carbohydrate, 4 g fiber, 8 g protein, 140 mg sodium