Quick and simple, this delicious rice dish comes together in a matter of minutes. Pre-cooked, dried white rice is effortlessly flavored with white wine, pureed pumpkin, and sautéed onion. While the rice stands, throw together a simple green salad to pair on the side. This is a filling, vegetarian meal that warms any cold winter night. To give the recipe a try please, read more.

15-Minute Pumpkin Risotto
From Sunset magazine

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups vegetable broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

1. In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
2. Mix the cornstarch smoothly with a little of the vegetable broth. Add to pan along with remaining broth, wine, pumpkin, and rice.
3. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
4. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Serves 4.

Nutritional Information: CALORIES 461(16% from fat); FAT 8.3g (sat 4.9g); PROTEIN 16g; CHOLESTEROL 20mg; SODIUM 402mg; FIBER 3.2g; CARBOHYDRATE 75g

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