Risotto with Pumpkin and Shrimp

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Risotto with Pumpkin and Shrimp
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
463
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie463 cal.(22 %)
Protein28 g(29 %)
Fat10 g(9 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E5.8 mg(48 %)
Vitamin K21.5 μg(36 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.4 mg(29 %)
Folate56 μg(19 %)
Pantothenic acid1 mg(17 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C19 mg(20 %)
Potassium690 mg(17 %)
Calcium257 mg(26 %)
Magnesium108 mg(36 %)
Iron2.5 mg(17 %)
Iodine107 μg(54 %)
Zinc4 mg(50 %)
Saturated fatty acids3.3 g
Uric acid248 mg
Cholesterol143 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
350 grams Pumpkin
1 shallot
1 garlic clove
2 Tbsps olive oil
250 grams Arborio rice
200 milliliters dry white wine
800 milliliters Vegetable broth
400 grams cooked King prawn (ready to cook, peeled and deveined)
2 Tbsps freshly chopped parsley
4 Tbsps freshly grated Parmesan
salt
peppers (freshly ground)
lemon juice
How healthy are the main ingredients?
PumpkinParmesanolive oilparsleyshallotgarlic clove

Preparation steps

1.

Cut pumpkin flesh into small, bite-size cubes. Peel shallot and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until translucent. Add pumpkin cubes and rice to a pan. Saute briefly. Deglaze pan with wine and continue cooking, stirring, until all wine is absorbed. Add broth so that rice is just covered. Cook, stirring constantly, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, stirring frequently.

2.

Rinse prawns, pat dry and combine with parsley and Parmesan. Mix with risotto. Season with salt and pepper. Drizzle with lemon juice. Serve in warmed bowls.

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