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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch fresh sage
- 1 pie pumpkin (small, peeled, gutted, and diced)
- 1 cup risotto (short-grain rice/arborio)
- 32 oz. vegetable broth (reserve 1/4 cup of that for pumpkin later)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 2 Tbsp. olive oil (& a little more for drizzling on top of your pumpkin)
- salt (to taste)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1100mg46% |
| Potassium90mg3% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium2% |
| Iron15% |
* 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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Reviews(1)
Rispoli Becknell 4 years ago
I made this per the recipe and it was tasteless I added garlic powder and maple syrup which helped a little but the liquid proportion is also off and the rice was overcooked and mushy by the time all the liquid was absorbed. Good idea but didn’t live up to my expectations I would use at lease 1/3 less brother next time and add carrots to the pumpkin to sweeten it a bit