Microwave Pumpkin Risotto, so seasonally scrumptious! A “secret” shortcut gets this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. A complementary side dish to fall-inspired meals including Thanksgiving turkey, Holiday beef roast, or fast and easy with salmon or shrimp for a weeknight meal!
Course:
Side Dish
Cuisine:
Italian
Keyword:
fall, pumpkin, rice, thanksgiving
Servings: 4servings
Calories: 195kcal
Ingredients
1/2cupchopped onion
2.5tbspbutter or olive oil
1/2tbspminced garlic
3/4cuparborio rice
2cupschicken or vegetable stock
1/2cuppumpkin from can
1/2teaspoonground black pepper
¼teaspoonsalt
¼teaspoonground nutmeg
½cupfresh grated Parmesan cheeseplus 1-2 tbsp more for topping
Garnishoptional fresh snipped sage and balsamic syrup.
Instructions
In a 2-quart microwave-safe glass bowl, add chopped onion, butter, and garlic. Microwave on high for 3 minutes.
Stir in rice to onion mixture and microwave on high for another 3 minutes.
Mix in stock, canned pumpkin, pepper, salt and nutmeg. Microwave this mixture on high for a total of 16 minutes, removing every 4 minutes to stir for 30 seconds (don’t skip stirring each time, this is what releases the starches for “creaminess”).
Remove and while still hot stir in cheese. Drizzle with balsamic syrup, and top with snipped fresh sage. Serve immediately.
Recipe Notes
Makes 4 servings, each with: 195 cal, 30g carb, 7g fat, 3g protein.