Directions:
- Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock.
- In a seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently.
- Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed.
- Add the pumpkin and 1 cup stock stirring constantly. After that is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water.
- The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. Serve with white wine and crusty Italian bread.
- If you want to add 1/4 cup grated Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.01 Kcal (3341 kJ) | ||
| Calories from fat | 273.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.41g | 47% | |
|---|---|---|---|
| Cholesterol | 177.45mg | 59% | |
| Sodium | 175.5mg | 7% | |
| Potassium | 847.16mg | 18% | |
| Total Carbs | 72.36g | 24% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 43.83g | 88% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 3.4mg | 19% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 178.56 Kcal (748 kJ) | ||
| Calories from fat | 61.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 47% | |
|---|---|---|---|
| Cholesterol | 39.7mg | 59% | |
| Sodium | 39.27mg | 7% | |
| Potassium | 189.55mg | 18% | |
| Total Carbs | 16.19g | 24% | |
| Sugars | 1.79g | 32% | |
| Dietary Fiber | 0.83g | 15% | |
| Protein | 9.81g | 88% | |
| Vitamin C | 3.8mg | 29% | |
| Iron | 0.8mg | 19% | |
| Calcium | 15.7mg | 7% | |
* 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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