Pumpkin Rice
Plain rice is nice, but this pumpkin-infused version is absolutely incredible. If you're looking to wow over dinner guests, give this gourmet dish a try. It doesn't disappoint.
Ingredients
- 4 shallots, peeled and chopped fine
- 2 tablespoon(s) olive oil
- 2 cup(s) arborio rice
- 4 floz white wine
- 7 cup(s) chicken stock
- 2 cup(s) pumpkin
- 1 cup(s) grated Parmesan cheese
- 1 cup(s) heavy cream
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
Instructions
- Saut shallots in olive oil for 30 seconds.
- Add rice and cook for 3 minutes.
- Add wine and cook until wine is almost evaporated.
- Add two cups of chicken stock and cook until stock is absorbed.
- Repeat process and keep adding chicken stock 1 cup at a time, repeating process until all stock is used.
- Rice should be al dente at this point.
- Fold in pumpkin, Parmesan cheese and cream and mix well.
- Season with salt and pepper.
Nutrition
Calories: 3322.65kcalCarbohydrates: 436.19gProtein: 106.51gFat: 118.46gSaturated Fat: 52.12gCholesterol: 272mgSodium: 4420.67mgFiber: 29.47gSugar: 60.66g
Tried this recipe?Let us know how it was!