Pumpkin Risotto
This colorful dish makes a lovely meal when paired with a protein such as beans or meat, and a green salad or green vegetable. It also makes a great addition to a Thanksgiving feast!
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon gluten-free, casein-free margarine
- 1 tablespoon fresh sage
- 1 garlic clove
- ¼ cup chopped onion
- 1 cup Arborio rice
- 1 cup canned pumpkin
- 3 cups gluten-free, casein-free vegetable broth
Preheat oven to 350ºF.
In a small skillet, heat olive oil and margarine over medium-high heat.
When oil mixture is sizzling, add sage and minced garlic. Sauté 1 minute.
Transfer herb mixture to a 3-quart casserole.
Add remaining ingredients and cover.
Bake 1 hour. Stir before serving.
MAKES 5 CUPS (10 SERVINGS)
Calories: 124 | Fat: 3 g | Protein: 2 g | Fiber: 2 g
Winter Squash
Pumpkin is a gourd-style squash, similar to acorn squash or butternut squash. They can be interchanged for good results in many recipes.
