Directions:
- Bring stock to boil and reduce to a simmer. Put 2 tBspns in a small bowl and add saffron threads to infuse.
- Heat oil in a pan. Cook onion and garlic for 5 minute.
- Add rice and pumpkin and cook for a few min until rice is transparent.
- Pour apple juice in and allow to bubble hard. When the juice is absorbed, add 1/4 of the stock, and the saffron liquid.
- Stir until the liquid is absorbed.
- Add the rest of the hot stock gradually, a scoop at a time, to allow it to absorb. Stir constantly.
- After 20-30 min the rice should be golden yellow and creamy.
- Stir in cheese, cover and leave for 5 minute.
- To finish, stir in nutmeg and oregano and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1161.85 Kcal (4864 kJ) | ||
| Calories from fat | 101.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 17% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 1% | |
| Sodium | 31063.37mg | 1294% | |
| Potassium | 701.67mg | 15% | |
| Total Carbs | 215.42g | 72% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 26.7mg | 44% | |
| Iron | 2.6mg | 14% | |
| Calcium | 113.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 235.32 Kcal (985 kJ) | ||
| Calories from fat | 20.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 17% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 1% | |
| Sodium | 6291.6mg | 1294% | |
| Potassium | 142.12mg | 15% | |
| Total Carbs | 43.63g | 72% | |
| Sugars | 1.87g | 37% | |
| Dietary Fiber | 0.93g | 18% | |
| Protein | 2.16g | 21% | |
| Vitamin C | 5.4mg | 44% | |
| Iron | 0.5mg | 14% | |
| Calcium | 23mg | 11% | |
* 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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