Try this Annabel Langbein's Pumpkin & Roast Garlic Risotto recipe, or contribute your own.
Suggest a better descriptionTo prepare the Roasted Garlic & Oil:
Preheat oven to 150C.
Place peeled garlic cloves in an oven dish, pour over about 1/2 cup olive oil and bake at 150C for 35-45 minutes until tender.
Let cool (or store in fridge if prepped prior).
To prepare the Risotto:
Heat oil in a heavy pot.
Add rice and stir over heat for 2 minutes.
Add wine and stir until evaporated.
Add hot stock, pumpkin, roasted garlic and salt to taste and bring to a simmer.
Press pumpkin into rice and cover pot.
Once mixture bils reduce heat and simmer gently for 14 minutes, stirring occasionally.
Rich should be sloppy.
Mix in parmesan and parsley.
Adjust seasoning to taste, adding plenty of black pepper.
Cover and cook 2 minutes without stirring.
Remove from heat and stand covered for 3-4 minutes before serving.
If risotto looks dry, add a dash more stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1061 | ||
Calories from Fat: 273 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.3g | 40 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 115289.4mg | 3975 % | |
Potassium 2199.5mg | 58 % | |
Total Carbohydrate 120.8g | 36 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 120.2g | ||
Protein 72.5g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1061
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