Risotto with Pumpkin, Leeks and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Leeks
- 600 grams yellow-fleshed Pumpkin (such as Hokkaido)
- 1 garlic clove
- 3 Tbsps butter
- 350 grams Arborio rice
- 100 milliliters white wine (such as Chardonnay)
- 650 milliliters Vegetable broth
- 50 grams Parmesan
- salt
- peppers
Preparation steps
Rinse the leek, halve lengthwise and cut into strips. Peel the pumpkin, remove seeds and cut the flesh into 1 cm (approximately 1/2 inch) cubes. Peel garlic and chop finely. Melt the butter in a saucepan, add the leeks and garlic and sauté until soft, 2-3 minutes. Add the rice and sauté 2 minutes while stirring.
Add the pumpkin cubes and deglaze with the white wine. 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. Grate the Parmesan finely and stir half into the risotto. Season with salt and pepper. Place risotto on plates and serve garnished with the remaining Parmesan.
