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Pumpkin Risotto: photo of the dish
Illustrative photo: Alpha from Melbourne, Australia — CC BY-SA 2.0, Wikimedia Commons
Pasta & rice

Pumpkin Risotto

Sweet and orange, the flavor of fall.

  • 40 min
  • 4 servings
  • Medium
  • Moderate
  • Italian

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

428 kcal per serving

Protein
12 g
Carbohydrates
64.8 g
of which sugars
3.1 g
Fat
12.8 g
of which saturated fat
8 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Sauté the onion and diced pumpkin in the butter.
  2. Add the rice and toast it for 2 min until translucent.
  3. Add the broth one ladleful at a time, stirring, for 18 min.
  4. Off the heat: stir in the Parmesan and nutmeg.

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Original Ecomely recipe.