Parmesan Pumpkin Rice

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Parmesan Pumpkin Rice
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
317
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie317 kcal(15 %)
Protein11.45 g(12 %)
Fat14.08 g(12 %)
Carbohydrates36.29 g(24 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A729.31 mg(91,164 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.11 mg(8 %)
Folate20.29 μg(7 %)
Pantothenic acid0.35 mg(6 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C9.3 mg(10 %)
Potassium320.14 mg(8 %)
Calcium266.57 mg(27 %)
Magnesium20.47 mg(7 %)
Iron1.08 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.79 mg(10 %)
Saturated fatty acids8.72 g
Cholesterol38.72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ cups
2 ½ cups
yellow Pumpkin (flesh)
1
3 tablespoons
3 ½ cups
½ cup
salt (to taste)
peppers (to taste)
Sage leaf (to garnish)

Preparation steps

1.
Preheat oven to 350 degrees F.
2.
Scoop the flesh out of the pumpkin, remove the seeds and finely dice the flesh. Wrap in aluminum foil and cook in the oven at 350 degrees for 30 minutes.
3.
Meanwhile, peel and chop the onion and saute gently using 1 tablespoon butter. Add the rice and saute gently until translucent. Then gradually add the vegetable stock, stirring frequently. The rice should be cooked when it has taken up all the stock (about 30 minutes cooking time).
4.
10 minutes before the end of the cooking time carefully stir in the diced pumpkin. Before serving mix in the rest of the butter and the Parmesan cheese and season to taste with salt and pepper.
5.
If you wish, serve the risotto in the hollowed-out pumpkin and garnish with sage leaves. You may want to heat the hollowed-out pumpkin before serving. If so, place halved pumpkin shells upside down on greased baking sheet. Bake at 250 degrees F for 15 minutes until warmed through.