Risotto Pumpkin, Chestnut and Sage Recipe | Yummly

Risotto Pumpkin, Chestnut and Sage

ANANÁS E HORTELÃ
13Ingredients
85Minutes
230Calories
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Ingredients

US|METRIC
  • 1/2 pumpkin butter
  • coriander powder (to taste)
  • 100 grams chestnuts (cooked)
  • 2 tablespoons pumpkin seeds (soup of)
  • sage leaves (fresh, to taste)
  • olive oil
  • salt
  • 1/2 onion (chopped)
  • 1 clove garlic
  • 1 cup rice (for risotto)
  • 1/4 cup white wine
  • vegetable broth (to taste)
  • 3 tablespoons grated Parmesan (soup of)
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    Directions

    1. Cut the pumpkin into slices, place on a tray, season with coriander powder and a little olive oil and bake for about 30 minutes.
    2. After 15 minutes, begin preparing the risotto
    3. Prepare the vegetable broth and keep it boiling over low heat in the process.
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    NutritionView More

    230Calories
    Sodium11% DV270mg
    Fat14% DV9g
    Protein10% DV5g
    Carbs10% DV30g
    Fiber16% DV4g
    Calories230Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium270mg11%
    Potassium260mg7%
    Protein5g10%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber4g16%
    Sugars<1g2%
    Vitamin A4%
    Vitamin C20%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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