Pumpkin Risotto

Pumpkin Risotto


1 cup finely chopped red pepper
1/2 cup chopped onion
1/4 cup olive oil
1 cup uncooked medium grain rice
1-3/4 cups chicken broth, undiluted
4 cups water
1-1/2 cups pumpkin
6 slices hickory smoked bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon pumpkin pie spice


Cook pepper and onion in oil in large saucepan over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Combine water and pumpkin; stir well. Continue stirring and adding pumpkin mixture, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes. Stir in bacon, salt, white pepper and pie spice. Stir 1 to 2 minutes. Serve immediately.

Makes 6-8 servings.


Each serving provides 275 calories, 8 grams protein, 14 grams fat, 30 grams carbohydrate, 2 grams dietary fiber, 7 milligrams cholesterol and 778 milligrams sodium.

Thanks to the USA Rice Federation for this recipe.

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