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Pumpkin Risotto
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
442
calories
Calories
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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
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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.
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