Easy Pumpkin Risotto

This fall favorite uses fresh pumpkin to give this risotto a simple, clean, and delicious flavor.

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 cup (150 g) yellow onion, peeled, cut into large chunks
• 3 each garlic cloves, peeled, smashed
• 1 cups (240 g) pumpkin, peeled, cut into large chunks
• 4 cups (960 ml) vegetable stock
• 2 cups (400 g) arborio rice
• 1 teaspoon kosher salt, optional
• ½ teaspoon ground black pepper
• ¼ cup (35 g) parmesan cheese, optional

Directions

1. Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
2. Remove the pot from heat. Ladle the ingredients into the Vitamix container and secure the lid.
3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Pour the liquid mixture back in to the pot.
4. Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.

Notes

Garnish with additional roasted pumpkin or sun-dried tomatoes, if desired. What gives pumpkin its stunning orange color? Its called beta-carotene, which the body converts to vitamin A, a powerful antioxidant that supports vision and immunity among other things.

Nutrition

1 serving (168g)

• Calories: 170

• Total Fat: 3g

• Total Carbohydrate: 34g

  • Dietary Fiber: 2g
  • Sugars: 2g

• Protein: 5g

• Cholesterol: 5mg

• Sodium: 450mg