Pumpkin Thyme Risotto
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- ground black pepper to taste
- 1 teaspoon fresh thyme
- 3 cups of water
- 1/4 cup of butter
- 1 onion, peeled and diced
- 4 cups of chicken broth
- 2 large garlic cloves peeled and minced
- 2 cups of arborio rice (not rinsed)
- 1/2 cup of white wine (i used sauvignon blanc)
- 1 can (15 oz.) of pumpkin puree
- pumpkin seeds for garnish
- fresh thyme for garnish
- Carbohydrate 0.587034696546197 g
- Cholesterol 61.0600000516171 mg
- Fat 23.0457407998197 g
- Fiber 0.054249275929666 g
- Protein 0.351531026215628 g
- Saturated Fat 14.5906490412341 g
- Serving Size 1 1 portion (210g)
- Sodium 1043.04119667008 mg
- Sugar 0.532785420616531 g
- Trans Fat 1.61560474702791 g
- Calories 206 calories
In a large pan over medium-high heat, heat up a little oil and sauté diced onions until translucentWhen onions are translucent, add in minced garlic and stir for 30 secondsAdd in arborio rice and stir for 1 to 2 minutes to let it absorb the flavorsPour in white wine, stir and let the alcohol evaporate (about 1 minute)Bring heat down to low and add in chicken broth, stirring every once in a once to make sure rice doesn't stick to the bottom of the panAs rice absorbs the broth add water 1 cup at a time until rice is almost cookedAdd butter and stir well to melt itWhen rice is almost cooked, add in pumpkin puree and stir well, allowing to cook for another 10 minutesAdd salt and pepper tasteDivide into 4 equal portions, garnish with pumpkin seeds and fresh thyme
