Pomegranate Pumpkin Risotto
YIELD: 4 as a main course, 8 as a side dish | PREP TIME: 25 Minutes | COOK TIME: 45 minutes
Ingredients
5 cups chicken broth
¾ cup pomegranate juice
¼ cup olive oil
1 cup finely chopped carrots
1 cup finely chopped onion
¼ cup finely chopped fresh basil, or 2 teaspoons crushed dried basil
2 teaspoons chopped fresh thyme leaves, or ½ teaspoon crushed dried thyme
1 (15-ounce) can 100% pumpkin puree
1½ cups Italian Arborio rice
1 cup freshly grated Parmesan cheese
½ cup pomegranate arils
Grated or shaved parmesan for serving
Tender risotto becomes rich and creamy with the addition of pumpkin and pomegranate juice. This seasonal recipe is hearty enough to serve as a meal while also pairing well with holiday entrees such as roasted turkey and beef tenderloin. Savory, fresh grated parmesan balances its sweetness while pomegranate arils add a pop of tangy flavor. If you roast your own winter squash for this recipe, you can use 1 ½ cups mashed instead of canned pumpkin.
Instructions
Add the broth and pomegranate juice to a large saucepan. Heat over medium until it begins to simmer, about 5 minutes, then reduce the heat to low to keep it warm.
Heat the oil over medium-high in a soup pot. Add the carrots, onion, basil, and thyme and sauté until the vegetables soften and just begin to brown, 5 minutes. Stir in the rice and cook for 1 minute, until it’s coated with the oil. Stir in the pumpkin and reduce the heat to medium.
Transfer 1 cup of the warm liquid from the saucepan and stir until it is absorbed into the risotto, about 3 minutes. Continue to add the liquid, about 1 cup at a time, stirring a few minutes between each addition until the liquid is absorbed. Once all the liquid has been added, continue to stir often. Reduce the heat as needed as it thickens to prevent it from boiling and splattering from the surface. Cook until the rice is tender, and the risotto is thick and creamy, a total of 25 to 30 minutes.
Remove the pan from the heat. Stir in parmesan cheese until it is melted. Transfer to a serving dish or divide into individual portions. Top with pomegranate arils and grated or shaved parmesan for garnish.
Nutrients
Nutrients Per Main Dish Serving (24.7 oz.): 707 calories, 26g protein, 97g carbohydrate, 27g total fat (9g saturated), 30mg cholesterol, 2038mg sodium, 3346 RE vitamin A, 16mg vitamin C, 423mg calcium, 320mg phosphorus.