Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 4.6 (63)
Pumpkin Risotto Recipe
NUTRITION · PER SERVING35M COOK
CAL 36%·PRO 43%
CARBS 95G53% OF CAL
5G FIBER10G SUGAR80G OTHER
FAT 26G33% OF CAL
7G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto with roasted pumpkin, parmesan, and fall herbs. Warming, elegant, and perfect for autumn evenings.
mainitaliangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 7 ½ cups vegetable stock (- see note 1)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion (finely chopped)
- 3 ½ cups diced pumpkin (- see note 2)
- 2 cloves garlic ( minced)
- 1 teaspoon dried thyme
- 2 cups risotto rice (- see note 3)
- ½ cup white wine (- see note 4)
- 3 tablespoons butter
- 1 cup freshly grated parmesan
At a glance
PER SERVING · TIME 35M
CAL 36%·PRO 43%
CARBS 95G53% OF CAL
5G FIBER10G SUGAR80G OTHER
FAT 26G33% OF CAL
7G SAT19G 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
- 5m
- Cook
- 30m
- Sodium
- 1804mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 357mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.