Pumpkin Risotto
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 423.3
- Total Fat: 7.8 g
- Cholesterol: 22.5 mg
- Sodium: 607.1 mg
- Total Carbs: 73.7 g
- Dietary Fiber: 2.9 g
- Protein: 13.4 g
View full nutritional breakdown of Pumpkin Risotto calories by ingredient
Introduction
Yummy Yum =] Yummy Yum =]Number of Servings: 7
Ingredients
-
780g Butternut Pumpkin
3 cups Arborio Rice (or other risotto rice)
250ml whipping cream
1 L Chicken Stock (4 cups)
50g Pecorino (or parmesan cheese)
Directions
I used a half of a pumpkin for this recipie because I wanted lots of left overs because it is delicous ;p
Cut up your pumkin into about 1cm squares. Put into a microwave safe bowl and cook for 5 mins, then stir and cook for 5 more mins. Make sure you cover the bowl to help the steaming/cooking process, make sure that a bit of air can get out or else it will pop ;p
Once the pumkin is soft, process the pumpkin into fine puree, so there are no lumps, set aside to cool
Prepare your chicken stock
Add the cream to the pumpkin and stir until it is fully combined.
spray some oil into a large frying pan, add the rice and stir until coated. Start adding stock a ladel at a time, ensuring each ladel is mostly absorbed befor adding the next ladel.
add only enough stock so that your rice still as a little bite to it, as the pumpkin puree will add some liquid
Add the pumpkin cream mixture and stir until the mixture has thickened
Thinly slice the cheese and crumble into the risotto, stir into the risotto until it is fully melted and combined.
EAT =]
*1 serving is a cup, or about 320g*
*you could cook some slivers of chorizo and garnish the risotto with it *
Number of Servings: 7
Recipe submitted by SparkPeople user ALTHEAU.
Cut up your pumkin into about 1cm squares. Put into a microwave safe bowl and cook for 5 mins, then stir and cook for 5 more mins. Make sure you cover the bowl to help the steaming/cooking process, make sure that a bit of air can get out or else it will pop ;p
Once the pumkin is soft, process the pumpkin into fine puree, so there are no lumps, set aside to cool
Prepare your chicken stock
Add the cream to the pumpkin and stir until it is fully combined.
spray some oil into a large frying pan, add the rice and stir until coated. Start adding stock a ladel at a time, ensuring each ladel is mostly absorbed befor adding the next ladel.
add only enough stock so that your rice still as a little bite to it, as the pumpkin puree will add some liquid
Add the pumpkin cream mixture and stir until the mixture has thickened
Thinly slice the cheese and crumble into the risotto, stir into the risotto until it is fully melted and combined.
EAT =]
*1 serving is a cup, or about 320g*
*you could cook some slivers of chorizo and garnish the risotto with it *
Number of Servings: 7
Recipe submitted by SparkPeople user ALTHEAU.