Pomegranate Pumpkin Risotto
Risotto is an Italian rice dish that comes in many variations. Pumpkin lends this version an earthy sweetness.
- 1/2 cup pomegranate seeds
- 1 4x4 inch, double-thick piece cheesecloth and kitchen string
- 3/4 cup pomegranate juice
- 5 cups chicken broth
- 1/4 cup olive oil
- 1 cup onion, finely chopped
- 1 cup carrots, finely chopped
- 1/4 cup basil, finely chopped
- 2 tsp fresh thyme, chopped
- 1 15 oz can pumpkin pie filling, or 1 1/2 cups cooked squash
- 1 1/2 cups Italian Arborio (short-grained) rice
- 1 cup Parmesan cheese, freshly grated
- 3 Tbs pomegranate seeds (garnish)
- Parmesan cheese, freshly grated
- Wrap most of the pomegranate seeds (reserving some) in the cheesecloth and tie into a bag with the kitchen string.
- In a medium saucepan, combine the pomegranate juice, cheesecloth bag, and chicken broth. Bring to a boil and simmer for 5 minutes, covered. Remove the cheesecloth bag and discard. Turn heat to low to keep the mixture hot.
- In a large saucepan, heat the olive oil until hot. Sauté the onion, carrots, basil, and thyme for 5 minutes.
- Stir in the pumpkin and rice. Add 1 cup of the pomegranate broth mixture and cook until the liquid cooks away, stirring constantly (about 5 minutes). Stir in remaining broth mixture and cook for 25–30 minutes, stirring very frequently, until rice is thick, creamy, and tender.
- Stir in Parmesan cheese until melted. Garnish the risotto with reserved pomegranate seeds and additional cheese.
Calories from Fat 81 (27%)
(14%)Total Fat 9g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 45g
(19%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.