Preheat oven to 425F. Lightly oil a rimmed baking sheet.
Cut the pumpkin in half with a strong chef's knife and remove the seeds and stringy bits with a tablespoon. Place the pumpkin halves on a baking sheet, cut-side down. Bake until easily pierced with a fork but not completely mushy, about 30 minutes. Once cooled, peel off the skin and chop the pumpkin into bite-sized pieces.
While the pumpkin is cooling, preheat a 4-quart pot over medium heat. Heat the oil, then saute the onion, garlic, and ginger, stirring often so you don't burn anything, until softened, about 7 minutes. Add the rice and cook, stirring to coat with oil, until lightly translucent around the edges, about 5 minutes. Add the wine to deglaze the pot, then add the first cup of vegetable broth. Use a slanted wooden spoon to stir until most of the liquid is absorbed.
Continue adding veggie broth a cup at a time, stirring very frequently and letting each cup absorb before adding the next, just until the rice is tender, 15-20 minutes. When you're at the last cup, add the cranberries and keep stirring. When most of the liquid has absorbed, add the lemon juice, salt, nutmeg, cinnamon, and red pepper flakes. Stir in the coconut milk. Cook for 10 more minutes, stirring occasionally. Fold in the pumpkin and chestnuts. Taste and adjust for salt. Serve!
** You can roast the pumpkin a day in advance, so that it's cool, chopped, and waiting for you the day you make the risotto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (408g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 350.6mg||12 %|
|Potassium 703.7mg||19 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 49.8g|
|Protein 5.3g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 281
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