Autumnal Risotto
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
801
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,568 mg | (39 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Tbsps olive oil
- 2 ½ cups Pumpkin (or squash)
- 1 tsp paprika
- 4 shallots (finely chopped)
- 1 ⅔ cups Arborio rice
- ⅜ cup white wine
- 4 cups chicken stock (hot)
- 2 cups canned Chestnuts (chopped)
- 2 sprigs thyme (chopped)
- 2 sprigs parsley (chopped)
Preparation steps
1.
Heat 4 tbsp oil in a pan, stir in the diced pumpkin and paprika and cook gently until the pumpkin is tender. Remove from the heat and set aside.
2.
Heat the remaining oil in a wide pan and gently fry the shallots until translucent. Add the rice and stir for 3 minutes until all the rice is coated with the oil.
3.
Add the white wine, cook for 1 minute then gradually add the stock, stirring all the time. Continue until the rice is tender and creamy then stir in the chestnuts, squash and herbs.
4.
Season with salt and pepper and serve immediately.
