Light and Creamy Pumpkin Risotto
A better-for-you version of this Italian classic.
Servings: 7
Ingredients
- 1 cup arborio rice
- ½ cup chopped onion
- 1 tablespoon olive oil
- 2 cups pumpkin pure 400 g.
- 4 cups chicken or vegetable broth 1 l.
- 1 cup plain non-fat Greek yogurt
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the rice and cook, stirring constantly, for 1 minute.
- Begin adding the broth, 1 cup at a time, stirring constantly after each addition. Continue adding broth until the rice is cooked through, about 18 minutes.
- Remove from the heat and stir in the Greek yogurt, pumpkin pure, Parmesan cheese, salt, and pepper to taste.
- Serve immediately.
Notes
Just 3 WW points per serving.
Nutrition
Serving: 289g | Calories: 176kcal | Carbohydrates: 31g | Protein: 7.8g | Fat: 2.7g | Saturated Fat: 0.7g | Cholesterol: 2.9mg | Sodium: 400mg | Potassium: 248mg | Fiber: 2.2g | Sugar: 3.9g | Calcium: 72mg | Iron: 1.3mg