Pumpkin Risotto
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Arborio rice
- 600 grams Pumpkin
- 1 onion
- 3 Tbsps butter
- ¾ l Vegetable broth
- 50 grams grated Parmesan
- salt
- freshly ground pepper
- 1 Tbsp lemon juice
- 1 Tbsp chopped Sage
Preparation steps
1.
Cut pumpkin into bite-sized pieces. Peel and chop onion. Heat 1 tablespoon butter in a pan and sauté onion until soft. Add rice and cook briefly. Add a little bit of broth and stir until fully absorbed. Add a bit more broth and repeat.
2.
Continue to add broth and stir until rice is creamy and all broth has been used, about 20-25 minutes. Add pumpkin when 10 minutes of cooking the time remains.
Heat remaining butter in another pan. Add sage and cook until crispy.
Stir parmesan into risotto and season with salt, pepper and lemon juice. Serve garnished with sage.
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