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11Ingredients
65Minutes
510Calories
Description
Take advantage of the fall season and enjoy this low calorie dish that is ideal for when you want just a little bit of warmth in your life. This creamy risotto incorporates earthy vegetables like mushroom and pumpkin, which offer a hearty take on a northern Italian classic. Don’t forget to use medium or short grain white rice, as this will allow each grain to absorb a larger amount of the broth, which will make every bite even more flavorful.
Ingredients
US|METRIC
- olive oil (to taste)
- 1/2 onion
- 1 cup mushrooms
- 1 slice pumpkin (cubed)
- 1 glass white wine
- 350 grams risotto (with truffle, or risotto)
- 1 liter vegetable broth
- 30 grams grated parmesan cheese
- butter (to taste)
- salt (to taste)
- pepper (to taste)
Directions
- Heat a large saucepan with a little olive oil, and add finely chopped onion.
- Brown the onion, adding a little bit of water if necessary.
- Then add the mushrooms, pumpkin, and white wine.
- Cook until the pumpkin is tender.
- Add the rice, and stir so that the ingredients are well mixed.
- Bring to boil a liter of water with a vegetable bouillon cube.
- Slowly add the broth to the risotto mixture, 1 cup at a time, without covering all the rice, and stir until it completely evaporates. Do this until there is no more broth, or until the rice is cooked, 25 minutes at the most.
- Finally, when it's well cooked and creamy, add the butter and Parmesan, mix well, and while it's still very hot, serve.
NutritionView More
510Calories
Sodium56% DV1350mg
Fat22% DV14g
Protein20% DV10g
Carbs26% DV77g
Fiber16% DV4g
| Calories510Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1350mg56% |
| Potassium240mg7% |
| Protein10g20% |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber4g16% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Debra T. 15 Jun 2015
★★★★★
This made a great tasting risotto. I loved that it was such a hearty and filling vegetarian meal. I did not need much salt to finish the dish as my broth was well salted. I did add a good amount of black pepper, which was delicious combined with the parmesan.