Risotto with Pumpkin

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Risotto with Pumpkin
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
872
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie872 cal.(42 %)
Protein15 g(15 %)
Fat57 g(49 %)
Carbohydrates69 g(46 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.2 mg(27 %)
Vitamin K66.6 μg(111 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate89 μg(30 %)
Pantothenic acid1.4 mg(23 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C38 mg(40 %)
Potassium826 mg(21 %)
Calcium260 mg(26 %)
Magnesium57 mg(19 %)
Iron2.9 mg(19 %)
Iodine21 μg(11 %)
Zinc2.7 mg(34 %)
Saturated fatty acids27.3 g
Uric acid156 mg
Cholesterol64 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
700 grams Pumpkin (such as Hokkaido, butternut squash)
180 grams Bacon
1 onion
1 garlic clove
3 Tbsps butter
1 Tbsp olive oil
300 grams Arborio rice (such as Carnaroli)
150 milliliters dry white wine
900 milliliters Vegetable broth
2 handfuls curly-leaf parsley
60 grams grated Parmesan
salt
fresh cracked peppers
1 pinch Nutmeg
How healthy are the main ingredients?
PumpkinParmesanparsleyolive oiloniongarlic clove

Preparation steps

1.

Rinse pumpkin, peel (depending on variety) remove the seeds and pulp. Cut into cubes about 1 cm (approxiately 1/4 inch) in size. Cut the bacon into thin strips. Peel onion and garlic and finely chop.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion and garlic. Add rice and stir to coat with oil. Add white wine and cook, stirring, until evaporated.

Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Stir in the pumpkin and bacon about 5 minutes into the cooking process.

2.

Meanwhile, rinse the parsley, set aside some stalks to garnish and finely chop the rest.

3.

After 15-20 minutes the rice should be soft, but still have slight bite. Add the remaining butter and stir in the chopped parsley and about 2 tablespoons Parmesan. Season with salt, pepper and nutmeg. Serve garnished with the parsley and sprinkled with Parmesan.

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