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Savory Pumpkin Risotto

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Butter
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup Arborio Rice
  • 1/2 cups Pumpkin, Canned
  • 3 cups Vegetable Broth/Stock
  • 1/8 teaspoons Thyme, Dried
  • 1/8 teaspoons Poultry Seasoning
  • 1 whole Bay Leaf
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/4 cups Parmesan Cheese, Shredded
  • 3 tablespoons Heavy Whipping Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 357 Calories
  • 14g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 34mg Cholesterol
  • 741mg Sodium
  • 52g Total Carb
  • 4g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat skillet over medium heat.
  2. Melt butter and saute onions until translucent.
  3. Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
  4. Add pumpkin puree and 1/3 of vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
  5. Stir until liquid has been absorbed.
  6. Add 1/3 more vegetable stock, cook until liquid is absorbed.
  7. Add last 1/3 vegetable stock, cooking until no stock is left and risotto is thick.
  8. Remove from heat, stir in cheese and cream.

Freeze For Later Cooking Directions

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?

  1. Heat skillet over medium heat.
  2. Melt butter and saute onions until translucent.
  3. Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
  4. Add pumpkin puree and 1/3 of vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
  5. Stir until liquid has been absorbed.
  6. Add 1/3 more vegetable stock, cook until liquid is absorbed.
  7. Add last 1/3 vegetable stock, cooking until no stock is left and risotto is thick.
  8. Remove from heat, stir in cheese and cream.
  9. Allow risotto to cool.
  10. Divide among indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in saucepan over low heat. It may be necessary to add a bit of vegetable stock to help thin out risotto.

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