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Pumpkin Sage Risotto With Asparagus and Lemon

Pumpkin Sage Risotto With Asparagus and Lemon
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Prep Time: 15 min Serves: 4
Cooking Time: 45 min Yield: 4 bowl
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This creamy risotto boasts all the earthy flavors of the holidays. Asparagus helps prevent cognitive impairment and is also a rich source of glutathione, which helps break down carcinogens. Pumpkin promotes heart health and reduces blood pressure.



1. Place the oil in the bottom of a large skillet, over medium heat.
2. Add the onion and celery and sauté for a minute or two.
3. Add the pumpkin and then the rice and then ½ cup of broth, stir.
4. As the broth gets absorbed, keep adding it by half cups. You may need to turn down the heat once you have a boil going. Keep stirring (It doesn’t have to be continuous but be sure to keep stirring.)
5. Add the asparagus, sage, and pepper.
6. Continue cooking for 45 minutes while you stir and keep adding broth.
7. Towards the end of cooking mix in the 2 teaspoons of white miso paste dissolved in a little broth and cook for 5 minutes more then turn off the heat.
8. Squeeze in the juice from ½ - all of the lemon depending on how juicy the lemon is and your taste.
9. Garnish with parsley.

PC: Susan Marque


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