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Last minute quick cook idea

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  RECIPE TITLE "15-Minute Pumpkin Risotto" recipe courtesy of Sunset Magazine , OCTOBER 1997

yields Makes 4 servings time --- difficultyeasy

  RECIPE INGREDIENTS

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper


Sunset Magazine
Published Monthly, 12 Issues: YOU SAVE 69%
Sunset explores Life in the West. If you live in the West, you must have Sunset! Get garden tips for your area, home decorating & design ideas, delicious food & entertainment made easy and regional travel coverage.

  RECIPE METHOD

1. In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.

2. Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

3. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

  NUTRITION PER SERVING
CALORIES 461 (16% from fat); FAT 8.3g (sat 4.9g); PROTEIN 16g; CHOLESTEROL 20mg; SODIUM 402mg; FIBER 3.2g; CARBOHYDRATE 75g


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