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Pumpkin Sage Risotto With Asparagus and Lemon

by Livestrong_Recipes  |  Oct 20, 2018

Pumpkin Sage Risotto With Asparagus and Lemon
Photo Credit: Susan Marque
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • TOTAL
  • 1 h

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.

INGREDIENTS

SERVES 4

  • 1 cup Onion
  • 2 stalk , medium celery
  • 1 cup Brown Rice
  • 1 cup Pumpkin Puree
  • 3 cups Vegetable Broth
  • 1 fruit lemon
  • 2 cups Asparagus
  • 1/2 tsp Dried Sage
  • 2 tsp Premium White Miso Paste
  • 2 tsp Olive Oil, Extra Virgin
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Parsley, Raw Fresh

DIRECTIONS

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.