very finely dice the veg, sautee in olive oil, add the rice, cook till it starts to pop
add the wine & reduce by half, then add the veg stock
while this is cooking, roast the pumpkin in the oven till just cooked
add more water to the risotto is needed, once the rice is cooked add the spinach, once wilted add the cooked pumpkin & season.
finish with butter, parmazan & lemon juice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.3mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 69.8mg||2 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 41g|
|Protein 3.5g||5 %|
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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: 197
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