Pumpkin and Garlic Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Onion, diced1.5 cups Rice, raw1 packet Maggi Pumpkin and Roasted Garlic Soup Mix1 tbsp Olive Oil1/2 cup White Wine3.5 cups Boiling Water1.2 cup grated Cheese1/2 cup Bell Pepper1 cup cubed Pumpkin1 tsp Garlic Powder
Put oil in a hot pan, add onion and garlic powder. Cook for 2 mins,
Add rice, bell pepper and pumpkin, cook a further 2 mins.
Add soup mix, wine and boiling water, cover and simmer on a low heat (stirring ocassionally) until liquid has absorbed or until cooked.
Stir in cheese and season with salt and pepper.
Optional extras can include: courgette, carrot, celery and any other favourite veggies.
Makes approx 6 3/4cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CHARLIEBABIE.
Add rice, bell pepper and pumpkin, cook a further 2 mins.
Add soup mix, wine and boiling water, cover and simmer on a low heat (stirring ocassionally) until liquid has absorbed or until cooked.
Stir in cheese and season with salt and pepper.
Optional extras can include: courgette, carrot, celery and any other favourite veggies.
Makes approx 6 3/4cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CHARLIEBABIE.
Nutritional Info Amount Per Serving
- Calories: 161.4
- Total Fat: 6.1 g
- Cholesterol: 9.9 mg
- Sodium: 353.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 0.9 g
- Protein: 4.1 g