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How to Make Pumpkin Risotto (Risotto Di Zucca)
The traditional butter and cream in this recipe have been replaced with olive oil and yogurt. With pumpkin, the risotto achieves a creamy consistency without the extra fat.
5 min prep time
25 min cook time
10servings
1/3 cup
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Step-By-Step Instructions:
- In a heavy-bottomed saucepan, warm the oil over medium heat. When the oil is hot, add the onion and sauté until tender, about 3-5 minutes, but do not let the onion brown.
- Add the rice and the pumpkin, and stir. Add the wine. Stir and cook until the wine evaporates.
- Add just enough stock to cover the rice. Mix slowly, making sure the rice does not stick to the bottom of the pan. Once the stock is nearly absorbed, add more stock to cover. Repeat this process until the rice has absorbed all the broth, about 18-19 minutes. The rice should be cooked through with a slightly chewy texture.
- Remove risotto from heat. Add the parmigiano-reggiano and yogurt. Mix vigorously until the risotto is well blended and has a creamy texture.
- Serve immediately.
Nutrition facts
10 Servings
-
Serving Size
1/3 cup
- Amount per serving Calories 300
-
Total Fat
3g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 230mg
-
Total Carbohydrate
41g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 11g
- Potassium 420mg
- Phosphorous 0mg
Ingredients
Extra Virgin Olive Oil
3 tbsp
small yellow onion (minced)
1
Arborio or carnaroli rice
2 cup
fresh pumpkin (finely chopped)
1 1/4 lbs
white wine
1 cup
vegetable stock
6 cup
parmigiano-reggiano cheese (grated)
4 oz
yogurt (low-fat)
2 tbsp
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