Directions:
- Pre-heat oven to 180c.
- Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
- Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
- Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
- Stir through the grated parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.99 Kcal (3555 kJ) | ||
| Calories from fat | 144.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.06g | 25% | |
|---|---|---|---|
| Cholesterol | 37.45mg | 12% | |
| Sodium | 1400.99mg | 58% | |
| Potassium | 1237.88mg | 26% | |
| Total Carbs | 120.3g | 40% | |
| Sugars | 17.17g | 69% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 36.71g | 73% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 2.7mg | 15% | |
| Calcium | 182.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 93.52 Kcal (392 kJ) | ||
| Calories from fat | 15.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 25% | |
|---|---|---|---|
| Cholesterol | 4.13mg | 12% | |
| Sodium | 154.32mg | 58% | |
| Potassium | 136.35mg | 26% | |
| Total Carbs | 13.25g | 40% | |
| Sugars | 1.89g | 69% | |
| Dietary Fiber | 0.55g | 20% | |
| Protein | 4.04g | 73% | |
| Vitamin C | 2.8mg | 42% | |
| Iron | 0.3mg | 15% | |
| Calcium | 20.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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