Pumpkin and Thyme Creamy Risotto
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp good-quality olive oil
- 1 small onion (peeled and chopped)
- ¾ cup Arborio rice
- 2 cups vegetable stock (low-sodium)
- 2 cups peeled, fresh Pumpkin (cut into 1-inch / 2.54 cm cubes)
- ¼ cup Parmesan (grated)
- 3 Tbsps butter
- salt (to taste)
- freshly ground Black pepper (to taste)
- fresh thyme (finely chopped)
Preparation steps
1.
Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, for 3 minutes or until onions are tender. Add rice and stir to coat.
2.
Add stock and pumpkin. Stir to combine. Cover and bring to a boil. Reduce heat to a simmer and cook for 25 minutes or until pumpkin is fork tender and until the liquid is nearly absorbed. Add Parmesan and butter. Season with salt and pepper. Stir to combine.
3.
Remove from heat. Allow rice to sit for 5 minutes. Season to taste with pepper and fresh thyme. Serve.
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