Healthy Pumpkin Mushroom Risotto
Looking for the perfect gluten free side dish that feels decadent but is actually made good for you? Try this creamy, Healthy Pumpkin Mushroom Risotto!
Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup onion finely chopped
- 2 cups mushrooms chopped
- 2 1/2 cups chicken or vegetable broth I use no sodium added
- 1 cup brown rice
- 1/4 cup white wine
- 1/3 cup grated Parmesan cheese
- 1 cup pumpkin puree
- 1/3 cup milk of choice
- 1 tablespoon fresh rosemary chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat 1 tablespoon olive oil in a pan. Saute onions for 5-8 minutes until translucent. Add in mushrooms (it will seem like a lot, but they will shrink!), saute 2 minutes.
- Once mushrooms start to soften, stir in uncooked rice.
- Add in 2 cups of broth, wine + spices. Simmer for 15 minutes on high until the rice starts to absorb the liquid.
- Stir in pumpkin, milk, and parmesan cheese, stirring constantly on medium heat for 5-10 minutes.
- Add in final 1/2 cup broth and continue to stir until rice is cooked (Approximately another 5-10 minutes)
Nutrition
Serving: 1cup cooked risotto | Calories: 320kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 329mg | Potassium: 528mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9612IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 2mg
