Ingredients
- 8 ounces Onion, chopped
- 2 teaspoons Butter
- 1/2 teaspoon Ground Nutmeg
- 2 tablespoons Cornstarch
- 3 1/2 cups Chicken Broth
- 1/2 cup Dry White Wine
- 1 cup Canned Pumpkin
- 3 cups Pre-cooked Dried White Rice
- 1/2 cup Parmesan Cheese
- Salt And Pepper
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Carrie Barr, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.