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Wild Mushroom and Pumpkin Risotto Recipe

Wild Mushroom and Pumpkin Risotto Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 tsp thyme
1/4 lb shiitake mushrooms, stemmed and sliced
1/4 lb white mushrooms, trimmed and sliced
1 cup unsweetened packed pumpkin
1 cup arborio rice
4 cups canned chicken stock
nutmeg
salt
pepper

Directions:

Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg and salt and pepper

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	733.61 Kcal (3071 kJ)
Calories from fat	117.19 Kcal
		% Daily Value*
Total Fat	13.02g	20%
Cholesterol	14.4mg	5%
Sodium	737.7mg	31%
Potassium	1185.06mg	25%
Total Carbs	118.84g	40%
Sugars	16.84g	67%
Dietary Fiber	5.75g	23%
Protein	27.1g	54%
Vitamin C	13.5mg	23%
Iron	1.3mg	7%
Calcium	54.9mg	5%

Amount Per 100 g
Calories	85.3 Kcal (357 kJ)
Calories from fat	13.63 Kcal
		% Daily Value*
Total Fat	1.51g	20%
Cholesterol	1.67mg	5%
Sodium	85.77mg	31%
Potassium	137.79mg	25%
Total Carbs	13.82g	40%
Sugars	1.96g	67%
Dietary Fiber	0.67g	23%
Protein	3.15g	54%
Vitamin C	1.6mg	23%
Iron	0.1mg	7%
Calcium	6.4mg	5%

* 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

15

Points
18

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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