Photo: Lily Banse
Pumpkin risotto with crispy sage
11 ingredients
30 min + 30 min
3-4
openrecipes
Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook.
Estimated Nutrition (whole recipe, rough)
764
Calories
37g
Protein
43g
Fat
57g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Sunflower Oil | 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
- 570ml/1 pint vegetable or chicken stock
- 1 small onion
- 12 fresh sage
- 2 tbsp olive oil
- 170g/6oz arborio (risotto) rice
- 250g/9oz pumpkinbutternut squash
- 50g/2oz butter
- salt and freshly ground black pepper
- 12-16 fresh sage
- 2 tbsp sunflower oil
- piece fresh parmesanparmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes