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Risotto Pumpkin, Chestnut and Sage
ANANÁS E HORTELÃ13Ingredients
85Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 pumpkin butter
- coriander powder (to taste)
- 100 grams chestnuts (cooked)
- 2 Tbsp. pumpkin seeds (soup of)
- sage leaves (fresh, to taste)
- olive oil
- salt
- 1/2 onion (chopped)
- 1 clove garlic
- 1 cup rice (for risotto)
- 1/4 cup white wine
- vegetable broth (to taste)
- 3 Tbsp. grated Parmesan (soup of)
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Directions
- Cut the pumpkin into slices, place on a tray, season with coriander powder and a little olive oil and bake for about 30 minutes.
- After 15 minutes, begin preparing the risotto
- Prepare the vegetable broth and keep it boiling over low heat in the process.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium270mg11% |
| Potassium260mg7% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium10% |
| Iron10% |
* 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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