Photo: Mike Kenneally
Pumpkin risotto
10 ingredients
30 min
Serves 4
openrecipes
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide
Estimated Nutrition (whole recipe, rough)
593
Calories
16g
Protein
33g
Fat
58g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Butternut | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
- 1 tbsp olive oil , plus a drizzle for the pumpkin
- 2 garlic cloves
- 8 spring onions
- 25g butter
- 200g risotto rice
- 2 tsp ground cumin
- 1l hot vegetable stock , plus extra splash if needed
- 50g grated Parmesan (or vegetarian alternative)
- small handful coriander , roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes