Recipe - 15 Minute Pumpkin Risotto

1 Onion; Abt 8 Oz, Chopped
2 teaspoon Lowfat Margarine
One half teaspoon Ground Nutmeg
2 tablespoon Cornstarch
3 One half cup Nonfat Veg Chicken Broth;
Low Sod, Note 1
One half cup Dry White Wine
1 cup Canned Pumpkin
3 cup Precooked Dried White Rice
One half cup Nonfat Parmesan Cheese
Salt And Pepper

Note 1: Original recipe used regular chicken broth

In a 4 5 qt pan, combine onion, butter, and nutmeg. Stir often over
high heat until onion is limp, 3 4 min.

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 4 min. Cover and remove
from heat; let stand 5 min.

Stir in Parmesan cheese. Sprinkle portions with additional cheese and
add salt and pepper to taste.

Make 4 serving

Prep and Cook Time: About 15 min

Recipe by: Sunset, Oct 1997

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Oct 18,
1999, converted by MM_Buster v2.0l.