Creamy Pumpkin-Chicken Risotto
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- ¼ cup chopped onion
- 1 Tbsp olive oil
- ½ cup Arborio rice
- ½ cup water, divided
- 1 cup whole milk
- ⅔ cup pumpkin puree
- 1½ Tbsp chopped fresh sage, divided
- ¼ tsp pepper
- ⅛ tsp salt
- ½ cup freshly grated Parmesan cheese
- 1½ cups chopped rotisserie chicken
Instructions
- Preheat broiler. Cook onion in hot oil in a cast-iron skillet over medium heat 3 to 5 minutes or until tender.
- Stir in rice. Add ¼ cup water, and simmer 3 minutes or until absorbed. Add milk, and simmer, stirring occasionally, 8 to 10 minutes. Stir in ¼ cup water, pumpkin, 1 Tbsp sage, pepper, and salt.
- Cook 8 to 10 minutes or until rice is tender and creamy. Stir in ¼ cup cheese and chicken. Sprinkle with ¼ cup cheese.
- Broil 2 to 3 minutes or until golden brown. Sprinkle with ½ Tbsp sage.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
366
|
366
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 30 | 30 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 608 | 608 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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