Try this Chicken and pumpkin risotto recipe, or contribute your own.Suggest a better description
Using a frypan
Toast the pine nuts and set aside on paper towel
Add the chicken and brown
Soften the pumpkin in the microwave
Add pumpkin and cook for 5 minutes
Add rice and toast for 30 seconds
Add a third of the stock and the garlic and sundried tomatoes
Continue to add stock gradually
Once all of the stock is almost absorbed (approx 20min), add the baby spinach, pine nuts and cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (964g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (11%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 93.8mg||29 %|
|Sodium 826.8mg||29 %|
|Potassium 2114.9mg||56 %|
|Total Carbohydrate 137.4g||40 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 126.8g|
|Protein 54.5g||78 %|
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: 864
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.