An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Pumpkin Risotto
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 19%
CARBS 53G63% OF CAL
2G FIBER49G OTHER3G TOTAL SUGAR
FAT 12G32% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Italian risotto made with roasted squash, Arborio rice, butter, and Parmesan. A rich, comforting fall or winter dish that can serve as a main or side.
mainitaliangrain bowl🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- ½ pound raw squash (I used butternut squash)
- ½ onion chopped
- 1 tablespoon olive oil
- 1½ cups arborio rice (short grain rice)
- ¼-½ teaspoon salt
- 5 cups broth (homemade or store bought)
- 1½ tablespoons butter
- ¼ cup freshly grated parmesan cheese
- ¼ cup whole cream
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 19%
CARBS 53G63% OF CAL
2G FIBER49G OTHER3G TOTAL SUGAR
FAT 12G32% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1186mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 96mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.