15-Minute Pumpkin Risotto

Name: 15-Minute Pumpkin Risotto
Ingredients: 1 onion (about 8 oz.), chopped; 2 teaspoons butter or margarine; 1/2 teaspoon ground nutmeg; 2 tablespoons cornstarch; 3 1/2 cups chicken broth; 1/2 cup dry white wine; 1 cup canned pumpkin; 3 cups precooked dried white rice; About 3/4 cup grated parmesan cheese; Salt and fresh-ground pepper

10 ingredients

3 steps

Ingredients

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

Directions

1

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
2

Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
3

Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.