Pumpkin Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,353 mg | (34 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 Pumpkin (800 grams, or substitute butternut squash)
- 1 onion
- 1 garlic clove
- 70 grams butter
- 500 milliliters Vegetable broth
- 1 generous pinch Saffron
- 300 grams Arborio rice
- 250 milliliters dry white wine
- 80 grams freshly grated Parmesan
- 1 tsp salt
- white peppers (freshly ground)
Preparation steps
Peel pumpkin. Remove any fibrous pieces and seeds. Cut flesh into 1-cm (approximately 1/2-inch) cubes and set aside. Cut any leftover pieces of pumpkin into large chunks. Peel and finely chop onions. Peel garlic. In a pot, melt 20 grams (approximately 1 1/2 tablespoons) butter. Add half of onions and cook until translucent. Add leftover pumpkin chunks and sauté briefly. Add vegetable broth. Cover and simmer about 10 minutes. Remove pan from heat. Puree mixture and force through a sieve into a bowl. Stir in saffron.
Melt remaining butter in a large pot. Cook remaining onion until translucent. Press garlic through a garlic press into the pot and sauté briefly. Add the rice and cook briefly, stirring. Add wine and cook until reduced by half.
Add pureed pumpkin mixture to rice and cook over low heat, stirring constantly, about 15 minutes. If needed, add more vegetable stock. Stir in pumpkin cubes and simmer 10-15 minutes more, stirring occasionally. Finally, stir in Parmesan and season with salt and pepper. Divide among plates and serve sprinkled with grated Parmesan to taste.
