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Receta Fifteen Minute Pumpkin Risotto
by Global Cookbook

Fifteen Minute Pumpkin Risotto
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  Raciónes: 4

Ingredientes

  • 1 x Onion Abt 8 Ounce, Minced
  • 2 tsp Lowfat Margarine
  • 1/2 tsp Grnd Nutmeg
  • 2 Tbsp. Cornstarch
  • 3 1/2 c. Nonfat Veg Chicken Broth, Low Sod Note 1
  • 1/2 c. Dry White Wine
  • 1 c. Canned Pumpkin
  • 3 c. Precooked Dry White Rice
  • 1/2 c. Nonfat Parmesan Cheese Salt And Pepper

Direcciones

  1. Note 1: Original recipe used regular chicken broth
  2. In a 4 - 5 quart pan, combine onion, butter, and nutmeg. Stir often over high heat till onion is limp, 3 - 4 minutes.
  3. Mix the cornstarch smoothly with a little of the chicken broth. Add in to pan along with remaining broth, wine, pumpkin, and rice. Stir mix over high heat till boiling, 3 - 4 minutes. Cover and remove from heat; let stand 5 minutes.
  4. Stir in Parmesan cheese. Sprinkle portions with additional cheese and add in salt and pepper to taste.
  5. Make 4 serving
  6. Prep and Cook Time: About 15 minutes