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Ingredients
- 4 (cup) hot, full-flavoured vegetable stock or broth
- 3 (tablespoon) extra virgin olive oil, divided
- 3 large cloves garlic, pressed or minced
- 1/2 (cup) finely chopped onion
- 1 1/2 (cup) Arborio rice
- 1 (teaspoon) dried sage
- 1 (cup) pumpkin puree
- (to taste) salt and black pepper
Directions
- Keep the stock or broth lightly simmering in a saucepan. Heat 2 Tablespoons of the oil in a large, heavy saucepan. Add the garlic and onion, and saute over low heat until the onion is golden. Stir in the rice and cook, stirring constantly, for five minutes. Stir in the sage. Cook, stirring often, for a few minutes. Mix in the pumpkin puree, stirring well. Add broth, about a cup at a time, to the rice, stirring constantly and adding more broth as it is absorbed by the rice.
- After about twenty minutes of cooking the rice should be just tender (al dente). Season to taste with salt and pepper, and stir in the rest of the olive oil. Serve at once.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 172
- Total Fat
- 10g
- Saturated Fat
- 2g
- Cholesterol
- 0mg
- Sodium
- 86mg
- Carbohydrate
- 19g
- Dietary Fiber
- 2g
- Sugars
- 2g
- Protein
- 2g
- Vitamin A
- 191%
- Vitamin C
- 5%
- Calcium
- 2%
- Iron
- 7%
- Potassium
- 139mg
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