3 Simple risotto recipes

1. PUMPKIN RISOTTO WITH PUMPKIN SEEDS AND SAGE

4 cups low-sodium chicken or vegetable broth

1 teaspoon white wine vinegar

1 tablespoon extra-virgin olive oil

1 medium onion, chopped (about 1 cup)

1 tablespoon chopped fresh sage (or 1 teaspoon crumbled dried)

1 cup Arborio rice

1 cup canned pumpkin puree

2 ounces cream cheese

½ cup grated Parmesan cheese

¼ teaspoon ground black pepper

¼ cup salted pumpkin seeds

1. Bring the chicken broth, vinegar and ½ cup water to a boil in a medium saucepan; immediately reduce the heat to low and keep warm.

2. Heat the olive oil in a large saucepan over medium; add the onion and cook, stirring often, until softened, 4 to 5 minutes. Add the sage and rice and cook, stirring, 1 minute. Add ½ cup of the warm broth and cook, stirring, until it is absorbed. Add 1 cup and cook, stirring occasionally, until it is absorbed. Continue adding the broth in ¾-cup increments, each time waiting until it is fully absorbed before adding more. The entire process should take about 22 minutes.

3. Remove the risotto from the heat and stir in the pumpkin puree, cream cheese, Parmesan and black pepper. When they are fully incorporated, stir in the pumpkin seeds and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 352 calories, 12 g protein, 48 g carbohydrates, 5 g fiber, 12 g fat, 5 g saturated fat, 374 mg sodium

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2. BACON AND PEA RISOTTO

4 cups low-sodium chicken broth

6 slices center-cut bacon

1 medium onion, chopped (about 1 cup)

1 cup Arborio rice

½ cup white wine

1½ cups frozen peas, thawed

? cup grated Parmesan

Salt and pepper, to taste

1. Heat the broth in a saucepan, keeping it warm over a low flame.

2. Cook the bacon in a Dutch oven until crisp; transfer to a plate lined with paper towel to drain. Crumble when cooled.

Pour off all but 1 tablespoon of fat from the pot. Add the onion and cook, stirring, until somewhat softened, 3 to 4 minutes. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until the liquid is absorbed, about 2 minutes. Add ¾ cup of the broth and cook, stirring, until it is absorbed. Continue adding the broth in ¾-cup increments, each time waiting until it is fully absorbed before adding more. The process should take about 22 minutes.

3. Stir in the peas, remove from the heat and stir in the cheese. Season to taste with salt and pepper. Serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 357 calories, 14 g protein, 50 g carbohydrates, 5 g fiber, 8 g fat, 4 g saturated fat, 425 mg sodium

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3.  CARAMELIZED ONION, SHIITAKE AND CRANBERRY RISOTTO

2 tablespoon olive oil, divided

3 medium onions, chopped (about 3 cups)

8 ounces shiitakes, stems removed and caps sliced into ¼-inch-wide strips

½ cup dried cranberries

4 cups low-sodium chicken or vegetable broth

1 cup Arborio rice

½ teaspoon dried thyme

½ cup white wine

? cup grated Parmesan

Salt and pepper, to taste

1. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium. Add the onions and cook, stirring occasionally, until they are very soft and golden, about 18 minutes. Stir in the shiitakes and cranberries and cook, stirring occasionally, until the mushrooms are tender, 4-5 minutes.

2. While the onions cook, heat the broth in a saucepan; keep warm over a low flame.

3. Heat the remaining 1 tablespoon of oil in a Dutch oven over medium high. Add the rice and thyme; cook 1 minute, stirring constantly. Add the wine; cook until absorbed, about 2 minutes. Add ¾ cup of the broth and cook, stirring, until it is absorbed. Continue adding the broth in ¾-cup increments, each time waiting until it is fully absorbed before adding more. The process should take about 22 minutes.

4. Remove from the heat and stir in the onion mixture; add the cheese and stir again. Season with salt and pepper. Serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 404 calories, 10 g protein, 66 g carbohydrates, 4g fiber, 9 g fat, 2 g saturated fat, 183 mg sodium