pumpkin risotto & pumpkin risotto cakes with leftovers
6. Risotto Saute 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed; whisk in 3/4 cup pumpkin. Stir in 2 tablespoons butter and 1 cup grated parmesan.
7. Risotto Cakes Mix 2 cups cold leftover Pumpkin Risotto (No. 6) with 1/2 cup grated parmesan; shape into small patties. Dredge in flour, then beaten egg, then breadcrumbs; chill 20 minutes. Cook in olive oil in a hot skillet until crisp.
Read more at: http://www.foodnetwork.com/recipes/articles/50-canned-pumpkin-recipes.html?oc=linkback
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8760g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 19651 | ||
Calories from Fat: 10721 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1191.3g | 1588 % | |
Saturated Fat 362.7g | 1814 % | |
Monounsaturated Fat 481.5g | ||
Polyunsanturated Fat 245.7g | ||
Cholesterol 5722.8mg | 1761 % | |
Sodium 9517.4mg | 328 % | |
Potassium 15763.6mg | 415 % | |
Total Carbohydrate 627.1g | 184 % | |
Dietary Fiber 26.1g | 104 % | |
Sugars, other 601g | ||
Protein 1496.4g | 2138 % | |
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: 19651
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