0 from 6 votes
Creamy Pumpkin Risotto
Creamy Pumpkin Risotto with a hint of sage, a delicious vegetarian recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.
Prep Time
5 mins
Cook Time
20 hrs
Total Time
20 hrs 5 mins
Servings: 3 people
Calories: 378 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup risotto rice
- 30 g butter (1 oz)
- 1 onion
- 3 cloves of garlic
- 3 leaves of fresh sage
- 4 cups vegetable stock (broth)
- 2 tablespoon grated parmesan
- ⅔ cup canned pumpkin
- salt and pepper to taste
Instructions
- Peel and chop the onion, garlic and roughly chop the sage.
- Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.
- Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.
- Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.
- Stir in the parmesan and pumpkin, and season with salt and pepper to taste.
- Serve hot with more parmesan.
Cup of Yum
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
24mg
(8%)
Sodium
1381mg
(58%)
Potassium
228mg
(7%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
9419IU
(188%)
Vitamin C
6mg
(7%)
Calcium
65mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 1381mg | 58% |
| Potassium | 228mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9419IU | 188% |
| Vitamin C | 6mg | 7% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.