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 Pumpkin risotto |
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Ingredients
- 320 g vialone nano rice
- 700 ml vegetable stock
- 400 g pumpkin flesh
- 1/2 onion
- 40 g extra virgin olive oil
- 1 knob of butter
- 60 g grated parmesan
- parsley
- salt & pepper
Directions
- Finely chop the onion and dice the pumpkin. Add the chopped onion to the frying pan and cook until transparent, then add the pumpkin flesh and season with salt and pepper to taste. Let everything cook until you obtain a soft mixture with pieces of pumpkin still apparent.
- In a casserole pan toast the rice with 20g of extra virgin olive oil. Add all the stock at one go and mix delicately. Cover with the lid and put the flame to a minimum. Let rice cook for 10 minutes.
- After 10 minutes add the pumpkin sauce and finish off cooking the rice (approximately 3-5 minutes). Taste the rice to see if it is done and once ready add the butter, the grated parmesan and finely chopped parsley.
- Serve with with a piece of pumpkin or grilled pancetta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 123 | 76% |
| Total Fat 13.89g | 17% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 936mg | 39% |
| Potassium 33mg | 1% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.12g | 1% |
| Protein 5.51g | 9% |
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