Recipe by Buitoni, courtesy of meals.com
"This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening."
Watch video tips and tricks
dry white wine
MAGGI® Instant Chicken Bouillon
extra virgin olive oil
onion, finely chopped
garlic, finely chopped
uncooked Arborio rice
LIBBY'S® 100% Pure Pumpkin
fresh thyme leaves or chopped fresh sage leaves
BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
Ground black pepper to taste
This was very tasty! I used chicken stock instead of water and bullion (sp?). I also heated the stock and wine per other risotto recipes i've made in the past.
This was okay. I also thought the pumpkin flavor was rather mild. Maybe that's the point? I had a sugar pumpkin I needed to use and it served it's purpose well. Not sure what the difference would be using canned versus a roasted pumpkin? It was a great color though and tasted just fine, but nothing amazing. I also added a bit of chopped mushrooms. I'll try again next fall.
We made the recipe as stated, with the exception of using dried thyme instead of fresh. It was delicious, though we might cut back the chicken bouillon next time. It tasted more like chicken than pumpkin.
I turned this into a main course by adding shittake mushrooms, shrimp, asparagus and topped with walnuts. It was easy to make and was enjoyed by all.
I adore this recipe. I am pretty much addicted to all things pumpkin! This had a good flavor and not overwhelmingly pumpkiny. I made a couple of small changes... I omitted the wine and added a splash of vinegar + water. I used more than 1 cup of pumpkin because I had a large already opened can and didn't want to waste. I used dry thyme. And I added a lot of mushrooms.
Made as written. Excellent side dish. Didn't taste too much pumpkin but definitely a different taste than plain risotto. Was a perfect side dish to pork roast.
This is even better if you can make it with a richer stock (duck is good; use inexpensive duck legs to make a broth). The finished dish is excellent with oven roasted salmon fillets. A tasty meal for a cold, fall evening when you want to serve something special.
This was good. I changed a few of the ingredients to save money (took out the onions, used more garlic instead; used Italian Seasoning rather than thyme or sage) and used chicken stock rather than the cubes like a previous review had suggested. It was really good, but I ate it by itself and it probably would have been better along with something else, like chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 59
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!