Vegetarian Winter Squash Risotto
Servings:
4
Ready In:
35 minutes
Prep Time:
10 minutes
Cook Time:
25 minutes
Wait Time:
0 minutes
Spiciness:
0/5

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

  1. 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.
  2. 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

Comments

  • Anonymous
    Anonymous 726750

    Filling but not too tasty. Glad I tried a half a recipe.

    over 2 years ago
  • Dawn
    Dawn 1052900

    Could I use Quinoa for the risotto rice?

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Dawn! You could certainly use quinoa as a substitute for the rice in this recipe, but will need to make a few slight adjustments. First you will need to use about 2 cups broth for every 1 cup quinoa. Also the quinoa will cook up much faster than the Arborio rice, so watch it closely allowing for about 15-20 minutes for cooking.

    about 2 years ago
  • Dawn
    Dawn 1052900

    Great, Thank You!

    about 2 years ago
  • Justin
    Justin 1123403

    Not a family fav :( needed more texture.. or something..

    about 2 years ago
  • Anonymous
    Anonymous 1645813

    the boys are picky eaters at my place...but they LOVED this recipe. i honestly didnt expect they would, but they did! thanks!

    over 1 year ago
  • Anonymous
    Anonymous 792444

    I really enjoyed it, can't wait to make it again!

    over 1 year ago
  • Anonymous
    Anonymous 792444

    Can't wait to make this again tonight. It's so easy and makes a wonderful side dish!

    5 months ago