Pumpkin Risotto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with arborio rice, pumpkin puree, and parmesan, finished with sage and nutmeg. Rich and earthy with subtle autumn spices. Serves as a satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups low-sodium vegetable broth
- 3 tablespoons unsalted butter
- 1 small yellow onion (finely diced)
- 1 garlic clove (minced)
- 5 sage leaves (, minced)
- 1 cup Arborio rice
- 1 teaspoon salt
- ⅛ teaspoon nutmeg
- 1 cup pumpkin puree
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon red wine vinegar
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.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 967mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 169mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 967MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.