Low Sodium Pumpkin Risotto
Experience comfort in a bowl with this Low Sodium Pumpkin Risotto, a creamy, flavorful dish perfect for fall or any cozy occasion. This recipe transforms classic risotto with the earthy sweetness of pumpkin puree, aromatic fresh sage, and a hint of nutmeg, all while keeping sodium levels low by utilizing low-sodium vegetable broth and unsalted butter. Arborio rice is gently simmered to creamy perfection, creating a luxurious texture, while a touch of white wine balances the richness. Finished with a sprinkle of Parmesan and black pepper, this seasonal delight is easy to prepare in just 45 minutes and perfect for weeknight dinners or elegant gatherings. Treat yourself to a health-conscious twist on risotto that doesn't compromise on flavor!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, diced Shallot
- 2 cloves, minced Garlic
- 1 cup Arborio rice
- 0.5 cup White wine
- 4 cups Low sodium vegetable broth
- 1 cup Pumpkin puree
- 1 tablespoon, chopped Fresh sage
- 0.5 cup, grated Parmesan cheese
- to taste Black pepper
- a pinch Nutmeg
Instructions
In a medium saucepan, warm the low sodium vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and unsalted butter over medium heat. Add the diced shallot and sauté for about 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute, being careful not to let it burn.
Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Cook the rice for 1-2 minutes until it appears slightly translucent around the edges.
Pour in the white wine, stirring constantly, and allow it to evaporate completely.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle.
After about 15 minutes of adding the broth, stir in the pumpkin puree and continue cooking the risotto by adding more broth and stirring.
Once the rice is tender and creamy (after about 20-25 minutes), stir in the fresh sage, grated Parmesan cheese, black pepper to taste, and a pinch of nutmeg.
Remove the risotto from heat and serve immediately, garnished with extra Parmesan cheese and sage if desired.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
