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  • 6 cups vegetable stock
  • 3 tablespoons Full Circle Organic unsalted butter
  • 2 garlic cloves, minced
  • 2 cups peeled and diced pumpkin (pie pumpkin variety)
  • 1/4 cup minced shallot
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup Brothers Marketplace Arborio rice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh sage


  1. In medium saucepot, heat stock, covered, over medium heat. In large high-sided skillet, heat butter over medium heat. Add garlic, pumpkin, shallot, salt and pepper; cook 5 minutes or until pumpkin is tender, stirring frequently.
  2. Stir in rice; cook 2 minutes or until rice grains begin to turn translucent. Add lemon juice; cook 1 minute. Add stock, 1 ladle at a time, stirring constantly and waiting until all stock has been absorbed before next addition; continue adding stock until rice is al dente. Stir in cream; cook 1 minute or until heated through. Remove from heat; stir in cheese and sage.

  • 367 Calories
  • 16g Fat (10g Saturated)
  • 44mg Cholesterol
  • 968mg Sodium
  • 51g Carbohydrates
  • 3g Fiber
  • 7g Protein