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Pumpkin Risotto

Vegetarian Public
Course: Main course
Preparation time: 40 minutes
Cooking time: 20 minutes
Energy: 448 kcal / serving

Instructions

  • 1.   Peel the pumpkin, remove the seeds, and cut it into thin slices.
  • 2.   Finely chop the onion and sauté it in 20 g of butter. Add the pumpkin, salt, and cook over low heat, stirring and adding a little broth.
  • 3.   When the pumpkin is tender, add the rice and cook for 18 minutes, adding hot broth gradually as it is absorbed.
  • 4.   Add the milk, mix over high heat, add pepper, parsley, and a generous amount of Parmesan cheese. Mix quickly before serving so that all the ingredients are perfectly combined.

Ingredients for servings

  • 350 g of rice
  • 1 glass of milk
  • 1 bag of grated parmesan
  • 1 tablespoon of parsley
  • 500 g of pumpkin
  • 1 white onion
  • ½ broths
  • 40 g of butter

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    448 kcal
    22 %
  • Fat
    10,04 g
    14 %
  • of which saturated
    6,28 g
    31 %
  • Carbohydrates
    76,83 g
    30 %
  • of which sugar
    5,56 g
    6 %
  • Protein
    9,55 g
    19 %
  • Fibers
    2,01 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.