Calabaza Risotto

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1.4 min read
Pumpkins Pritikin Recipe

Calabaza Risotto

Calabaza is a squash from the West Indies with orange flesh that is moister and sweeter than pumpkin. It's chock-full of nutrition - rich in Vitamin A, C, and potassum, and all for just 35 calories per cup. This Calabaza Risotto delivers rich buttery flavor and a symphony of fresh herb delights, but for only about one-third the calories of regular risotto.
Prep Time45 minutes
Active Time25 minutes
Total Time1 hour 10 minutes
Course: Dinner, Entertaining, Main Dish
Cuisine: Gourmet, Italian, Vegetarian
Yield: 12 people


  • 2 tablespoons fresh garlic chopped
  • 1/4 cup shallots chopped
  • 2 cups brown rice (dry, short grain)
  • 1 tablespoon fresh thyme leaves picked and chopped
  • 1 tablespoon fresh rosemary leaves picked and chopped
  • 1 tablespoon fresh sage leaves picked and choppped
  • 1 cup white wine
  • 1.5 cups calabaza cooked (steamed) and pureed
  • 3 cups water hot and simmering, divided use
  • 1/2 cup milk (skim)
  • 1 teaspoon Pritikin® All-Purpose Seasoning*
  • 1.5 cups calabaza (raw) cut into 1/2-inch cubes


  • In a large hot nonstick saucepan, sauté garlic, shallots, and brown rice until garlic is golden brown, about 3 minutes.
  • Add all herbs and wine. Cook over medium heat until wine is evaporated, stirring frequently.
  • Add calabaza puree and 2 cups hot water. Continue to cook over medium heat, stirring frequently. When liquid evaporates, add third cup of water and continue stirring.
  • When water is evaporated, add milk, Pritikin All Purpose Seasoning, and cubed calabaza. Cook 2 minutes more.
  • Rice should be a little loose. Serve immediately.
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