Pumpkin Risotto

Prep time: 15min
Total time: 40min
Serves 8
2 tbsp
Pure Olive Oil, divided
30 mL
1 1/2 cups
onion, diced
375 mL
1 1/2 cups
pumpkin, diced
375 mL
1 tbsp
brown sugar
15 mL
1 1/2 cups
Arborio Rice
375 mL
1/2 tsp
chili powder
2 mL
1/4 tsp
ground cumin
1 mL
2 cups
Chicken Broth - 35% Less Sodium
500 mL
3 cups
cups water
750 mL
2 tbsp
30 mL
1 tbsp
fresh Sage
15 mL
1 tbsp
fresh Thyme
15 mL
1/8 of the recipe
5 g
saturated fat
2 g
35 g
3 g
5 mg
1 g
290 mg


  1. In a large saucepan, heat half of the oil over medium-high heat. Sauté onions for 2 min., then add pumpkin and sauté for 5 more min., add brown sugar and sauté for 1 min., stirring constantly. Set aside in another dish.

  2. In the same saucepan, heat remaining oil over medium-high heat. Add rice, chili powder and cumin, and stir until well coated with oil. Sauté for 1 min., stirring constantly. Add chicken broth and water and bring to a boil. Reduce heat and simmer covered for 20 min. Stir in squash mixture, cover and simmer for 5 min. more. Just before serving, stir in butter and fresh herbs, and salt and pepper to taste.