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Sidedish - Pumpkin Risotto

Source of Recipe

from diabetic gourmet


List of Ingredients

2 c. chicken or vegetable stock, (1 pint)
1 1/4 c. diced cheese pumpkin or other turban squash, (10 1/2 ounces)
1/4 c. diced onion
2 tsp. fresh minced garlic clove
5 ounces Arborio rice
1/4 c. dry white wine
1 1/4 ounces grated Romano cheese


Recipe

Heat the stock in a medium saucepan.
In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent.
Add the rice and cook briefly.
Stirring constantly over a medium to low heat, add the remaining hot stock in 3 separate additions, making sure the rice absorbs each addition of stock before adding the next.
(When properly cooked, the risotto should have a creamy texture and be firm to the bite.)
Remove from the heat and stir in the Romano.
Makes 10 servings or 2 pounds.

Nutritional info per 3 ounce serving:
Calories: 80, Fat: 1.5g, Chol: 5mg, Sod: 130mg, Carb: 12g, Diet Fibr: 1g, Sugars: 2g, Prot: 3g
Diabetic exchanges: 1/2 Bread/Starch, 1 Vegetable