Oven baked pumpkin and leek risotto - Contented pg 74

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 394.9
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,021.4 mg
  • Total Carbs: 78.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Oven baked pumpkin and leek risotto - Contented pg 74 calories by ingredient
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Submitted by: BECKYBOO08

Number of Servings: 1


    Sesame Oil, 1 1tsp
    Leeks, 1 cup (sliced)
    *Peppers, sweet, red, fresh, .5 cup, chopped
    Garlic, 1 tsp
    Pumpkin, cooked, 150 grams (Cut into 2cm)
    Riso - Arborio - Risotto Rice, 60 gram(s)
    1.5 Cups vegetable stock.
    Red Ripe Tomatoes, .5 cup, chopped or sliced
    Fresh Chives, 1 tsp chopped


You can also add Pamisean cheese just before serving.


Heat the oven to 180 degrees C.
Place a casserole dish in the oven to warm.
Heat the oil in a non stick fry pan over medium heat.
add the leeks, capsicum and garlic.
Cook stirring, for 4 mins or until softened.
Transfer to the warmed dish.
Add the pumpkin, rice and stock to the dish and cover tightly.
Bake for 15 mins then remove and stir.
bake uncovered for another 15 mins or until all liquid is absorbed.
Top with the tomato and chives.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user BECKYBOO08.


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