Photo: K8
Roast Pumpkin and Feta Risotto
9 ingredients
30 min + 45 min
4 servings
openrecipes
"This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto."
Estimated Nutrition (whole recipe, rough)
499
Calories
14g
Protein
24g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/4 cups peeled, cubed pumpkin
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon chopped fresh garlic
- 1 onion, diced
- 1 cup baby spinach leaves
- 6 ounces feta cheese, cubed
- salt and pepper
- 2 cups Arborio rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes