By food.com
Honey Pumpkin Risotto
Instructions
Prep:20minCook:50min
Found this recipe a few years ago in a magazine, when I was looking for something different to do with an abundance of pumpkin from my garden. If you are vegetarian and looking for something a little different, then you will love this. I use chicken stock but the recipe calls for vegetable stock. Next time I am going to try making it with chicken in it.
Updated at: Thu, 21 Nov 2024 11:49:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories452.9 kcal (23%)
Total Fat18 g (26%)
Carbs61.6 g (24%)
Sugars12.7 g (14%)
Protein6.2 g (12%)
Sodium654.6 mg (33%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
900gpumpkin
peeled, cut into 1cm cubes
¼ cupolive oil
½ tablespoonhoney
plus extra
honey
to drizzle
850mlvegetable stock
1onion
chopped
2celery ribs
finely chopped
gingerroot
2, grated piece
1 cuparborio rice
⅔ cupwhite wine
0.5lemon
juice of
½ cupflat leaf parsley
chopped, plus extra
flat leaf parsley
to garnish
2 tablespoonsmascarpone
or 2 tablespoons parmesan cheese, plus extra
mascarpone
or parmesan cheese, to serve
Instructions
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Notes
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Go-to
Kid-friendly
Makes leftovers
One-dish
