Easy creamy pumpkin risotto made with whole grain brown rice, nonfat greek yogurt and savory pumpkin without all of the stirring! It’s fall comfort food at its finest! (gluten-free, vegetarian)
Yield:4 cups 1x
1 cup sprouted grain brown rice or regular brown rice
2 cups chicken or vegetable broth
1/2 yellow onion
2 cloves garlic
3/4 cup pumpkin puree, divided
1/2 cup white wine
1/4 cup nonfat greek yogurt
1/4 cup parmesan
1/2 tsp fresh grated ginger
1 1/2 tsp rubbed sage
1 tsp nutmeg
1/2 tsp ground cardamom (optional)
1/4 tsp salt
1/2 tsp fresh cracked black pepper
In a food processor or mini chopper, blend onion and garlic until finely minced.
In a large saucepan, combine rice, broth, onion, garlic, and 1/4 cup pumpkin puree. Cover and cook according to package directions.
In the last 10 minutes of cooking, remove lid and stir in remaining pumpkin puree and spices. Gradually stir in white wine, a little bit at a time while stirring constantly, adding more liquid as it is absorbed. Keep stirring and adding liquid until rice is tender, about 10-15 minutes.
Once rice is tender, remove from heat and stir in parmesan and yogurt. Top with additional parmesan, if desired when serving.