Directions:
- In a large skillet, heat 1/4 cup butter. Add in onions, and slowly carmelize.
- When onions are browned, add in pancetta and cook until the fat is released.
- Add in the garlic (if using) and cook for another 1 minute.
- Add in the lemon zest; saute for 1 minute.
- Add in the rice and stir constantly until it absorbs all of the fat, and any liquid.
- Add in 1 cup of the simmering chicken broth; stir until it is absorbed.
- Add half of the pumpkin puree and stir until any liquid is absorbed.
- Add in another cup of stock and the remaining pumpkin and repeat process.
- Add in the lemon juice, sage and parsley, and continue with the broth until the rice is al dente.
- Stir in the cheese and remaining butter; mix until well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 963.11 Kcal (4032 kJ) | ||
| Calories from fat | 446.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.63g | 76% | |
|---|---|---|---|
| Cholesterol | 128.36mg | 43% | |
| Sodium | 2144.8mg | 89% | |
| Potassium | 467.52mg | 10% | |
| Total Carbs | 88.26g | 29% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 28.96g | 58% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 374.4mg | 37% | |
| Amount Per 100 g | |||
| Calories | 194.39 Kcal (814 kJ) | ||
| Calories from fat | 90.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 76% | |
|---|---|---|---|
| Cholesterol | 25.91mg | 43% | |
| Sodium | 432.89mg | 89% | |
| Potassium | 94.36mg | 10% | |
| Total Carbs | 17.81g | 29% | |
| Sugars | 0.41g | 8% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 5.85g | 58% | |
| Vitamin C | 5.4mg | 44% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 3% | |
| Calcium | 75.6mg | 37% | |
* 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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