Pumpkin and Vegetable Risotto Recipe

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Pumpkin and Vegetable Risotto
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Ingredients:

Directions:

  1. Put pumpkin on to steam before continuing (if not already cooked).
  2. Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
  3. Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
  4. Stir in rice and stir over heat for 1 minute.
  5. Add 1 cup of hot stock and black pepper, bring quickly to the boil.
  6. Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
  7. Stir continuously until rice is tender but firm.
  8. Stir in remaining vegetables and herbs, and stir gently till heated through.
  9. Garnish with parmesan cheese and/or extra parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 687 Kcal (2876 kJ)
Calories from fat 39.28 Kcal
% Daily Value*
Total Fat 4.36g 7%
Cholesterol 2.64mg 1%
Sodium 18727.81mg 780%
Potassium 869.21mg 18%
Total Carbs 129.87g 43%
Sugars 8.85g 35%
Dietary Fiber 4.17g 17%
Protein 8.26g 17%
Vitamin C 16mg 27%
Vitamin A 0.1mg 3%
Iron 2.5mg 14%
Calcium 97.2mg 10%
Amount Per 100 g
Calories 236.6 Kcal (991 kJ)
Calories from fat 13.53 Kcal
% Daily Value*
Total Fat 1.5g 7%
Cholesterol 0.91mg 1%
Sodium 6449.89mg 780%
Potassium 299.36mg 18%
Total Carbs 44.73g 43%
Sugars 3.05g 35%
Dietary Fiber 1.44g 17%
Protein 2.84g 17%
Vitamin C 5.5mg 27%
Iron 0.9mg 14%
Calcium 33.5mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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