Whether entertaining or just feeding the family on a cool night, this hearty risotto will become an instant classic and will be asked for again and again.
4
Servings
13
Ingredients
9
Comments
Ingredients
- 2 tablespoons Butter
- 1 cup dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 cup Arborio Rice
- ½ cups Pumpkin, Canned
- 3 cups Vegetable Broth/Stock
- ⅛ teaspoons Thyme, Dried
- ⅛ teaspoons Poultry Seasoning
- 1 whole Bay Leaf
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ¼ cups Parmesan Cheese, Shredded
- 3 tablespoons Heavy Whipping Cream
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat skillet over medium heat.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat skillet over medium heat.
- Melt butter and saute onions until translucent.
- Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
- Add pumpkin puree and 1/3 of vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
- Stir until liquid has been absorbed.
- Add 1/3 more vegetable stock, cook until liquid is absorbed.
- Add last 1/3 vegetable stock, cooking until no stock is left and risotto is thick.
- Remove from heat, stir in cheese and cream.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 357
- Total Fat
- 14g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 34mg
- Sodium
- 741mg
- Total Carbohydrates
- 52g
- Fiber
- 4g
- Sugar
- 3g
- Protein
- 10g
- WW Freestyle
- 12
9 Comments
Join the discussionJust made this for lunches this week. So tasty! I added mushrooms to add some extra veggies.
I made this the other day and it was really good. It takes a while just to cook through the stock but its worth the extra time. Very good.
This isn’t vegetarian. Parmesan cheese is not vegetarian.
Parmesan cheese is vegetarian. It is not vegan, however.
There are some out there, if you check the packaging for ‘vegetarian rennet’ you might find some in your area.
Hello,
Re: ingredient list: For the pumpkin, it says 1/2 cups pumpkin. Could “puree” be added?
Hi Heather, the recipe calls for canned pumpkin which should be pureed, so absolutely, add pureed pumpkin if you make your own!
This was delicious!
This was delicious. I did want to say that I put in vegan Parmesan cheese and instead of the heavy whipping cream, I used some homemade vegan sour cream and it was still so good.