Pumpkin and amaretti risotto Recipe

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Servings: 2 people
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Ingredients

Cost per serving $2.47 view details

Directions

  1. 1. Peel your pumpkin, remove the part of the seeds and cut the pulp into pieces. Boil it in salted water until you can easily stick it with a fork (approximately after 20 minutes). Drain and crush coarsely with a fork.
  2. 2.With the help of a chopped knife, reducing the macaroons to grains.
  3. For the rice. Cut the shallot finely and let it brown in a non-stick pan with a little butter. Add the rice and let it "toast" for two to three minutes. Blend with a glass of white wine and when absorbed lower the heat and add the broth as the rice dries.
  4. 3.When there are five minutes to the end of cooking add the squashed pumpkin. Once cooked, the rice is sautéed over low heat with the chopped two macaroons and a piece of butter. Serve and decorate with the remaining amaretto

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Nutrition Facts

Amount Per Serving %DV
Serving Size 521g
Recipe makes 2 servings
Calories 444  
Calories from Fat 6 1%
Total Fat 0.66g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1399mg 58%
Potassium 188mg 5%
Total Carbs 86.41g 23%
Dietary Fiber 1.3g 4%
Sugars 3.66g 2%
Protein 7.18g 11%
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