Pumpkin and Spinach Risotto (In the Pressure Cooker!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin and spinach risotto made in a pressure cooker with arborio rice, white wine, and vegetable broth. Warm, comforting, and surprisingly quick. A vegetarian main with fall flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 lbs butternut pumpkin (peeled and diced into bite size pieces)
- 1 onion (peeled and chopped)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 2 celery stalks (chopped)
- 1/3 cup parmesan cheese (grated)
- 1 cup baby spinach
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 3 cups vegetable stock (warmed)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 691mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1388mg
- Calcium
- 207mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 691MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.