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Pumpkin and Squash Risotto

Ingredients:

3 cups pumpkin, peeled and cubed

1 cup squash, peeled, and cut into 1" cubes

1 tsp. NutriFit™ Mediterranean Salt & Sugar Free Spice Blend (For each tablespoon of the Mediterranean Spice Blend, you may substitute: 1 tsp oregano, 1 tsp basil, 1/2 tsp black pepper, and 1/2 tsp garlic.)

3 cups fat free, reduced sodium vegetable broth

1 tbsp. extra virgin olive oil

2 cups onion, finely chopped

1 clove garlic, minced

1 cup short grain brown rice

¼ cup dry white wine

2 tbsp. parmesan cheese, grated

2 tbsp. fresh parsley, minced

¼ tsp. salt

¼ tsp. white pepper

 

Directions:

1.   Sprinkle pumpkin and squash with the Mediterranean Spice Blend. Steam, covered, for 15 minutes or until tender; set aside.

2.   Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

3.   Heat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

4.   Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).

5.   Stir in squashes; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.


About NutriFit
 
Dedicated to a healthier body and mind, nutrition and wellness coach, educator and culinary expert, Jackie Keller, is the Founding Director of NutriFit, LLC, author of Body After Baby, A Simple, Healthy Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change.




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