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Makes
Serves: 8
Level
easy
Prep Time
15
Total Time
60

Ingredients

2 tbsp
olive oil, divided
30 mL
1 1/2 cups
onion, diced
375 mL
1 1/2 cups
pumpkin, diced
375 mL
1 tbsp
brown sugar
15 mL
1 1/2 cups
arborio rice
375 mL
1/2 tsp
chili powder
2 mL
1/4 tsp
ground cumin
1 mL
2 cups
sodium-reduced chicken broth
500 mL
2 tbsp
butter
30 mL
1 tbsp
fresh sage
15 mL
1 tbsp
fresh thyme
15 mL

Method

Step 1
In a large saucepan, heat half of the oil over medium-high heat. Sauté onions for 2 min., then add pumpkin and sauté for 5 more min., add brown sugar and sauté for 1 min., stirring constantly. Set aside in another dish.
Step 2
In the same saucepan, heat remaining oil over medium-high heat. Add rice, chili powder and cumin, and stir until well coated with oil. Sauté for 1 min., stirring constantly. Add chicken broth and 3 cups (750 mL) water and bring to a boil. Reduce heat and simmer covered for 20 min. Stir in squash mixture, cover and simmer for 5 min. more. Just before serving, stir in butter and fresh herbs, and salt and pepper to taste.
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Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
200
Fat:
5 g
Saturated Fat:
2 g
Carbs:
35 g
Protein:
3 g
Cholesterol:
5 mg
Fiber:
1 g
Sodium:
290 mg