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A nip is in the air, you’ve dug out your favorite sweaters, and that quintessential flavor that marks the start of fall has arrived. It's pumpkin time!
While these bright orange gourds displayed at your local IGA are waiting to be carved into frightening jack-o-lanterns, there is nothing scary about this recipe for pumpkin risotto. This almost-no-stir recipe using canned pumpkin makes a comforting side dish to accompany a weeknight supper of pan-seared pork chops or roasted chicken. With a few hearty additions, it can also stand alone as a main dish meal.
Serves 6 to 8 as a side dish
1 tsp olive oil
1 small onion, chopped fine (about 1 cup)
1 clove garlic, minced
1 ½ cup Arborio rice (Arborio rice has a pearly white exterior and is plumper and shorter than the rice you may be used to cooking. It also has a higher starch content, helping make risottos so creamy and comforting. If you try to substitute with long grain rice you won’t get the velvety texture that risotto is known for.)
1/2 cup white wine
4 to 5 cup chicken stock or broth
1 15oz can IGA pumpkin (careful not to grab the pumpkin pie filling!)
2 tablespoons butter
½ cup grated parmesan cheese
1 tablespoon chopped fresh sage or 2 tsp dried sage
Salt and pepper to taste
About the Author
Tammy Tracy has been experimenting, studying, and practicing the art of cooking for over 30 years, with a career that includes professional catering, food journalism, and even a dash of food television. Tammy, who as the daughter of an IGA retailer grew up surrounded by family, friends, and food, finds her inspiration in simple and fun meals that everyone from busy professionals to time-scarce families can prepare and enjoy.
IGA USA hopes you enjoy the inspired and fun recipes featured on our website, www.IGA.com. IGA USA and its recipe authors are not responsible for the outcome of any recipe you try from the website, or any website linked to from this site.