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Risotto with pumpkin

Pumpkin time has begun. I have caught a huge, 15 kg of berries…. And well, it has to be put into practice!

Risotto with pumpkin
Servings2 Serving
CategoryDifficultyEasy
Ingredients
 300 g Pumpkin
 125 g Rice (I use jasmin rice)
 70 g White wine
 60 g Onion
 35 g Cheese Parmesan
 20 g Garlic
 20 g Butter
 3 g Oil
 800 g Water
 1.50 Cubes of vegetable broth
Directions
1

Cut the pumpkin into small pieces, place in a bowl, spray with oil (3g), mix and put in the microwave for 8 minutes. Either evaporate in a saucepan with a small amount of water, or in the oven (which, in my opinion, is too long - :).

2

Prepare a hot (almost boiling) broth by hand. Squeeze the finished pumpkin with a fork in a powder.

3

In a saucepan (with a good, thick bottom) put 20g of butter, and chopped onion. Stir fry until they become transparent (do not overcook so much that they change color!).

4

Add the rice and heat while stirring until they also get a clear appearance.

5

Add the wine and heat while stirring until the wine evaporates.

6

Gradually add the vegetable broth and stir them until the rice becomes soft. I used 800g of broth.

7

Add the pumpkin and grated Parmesan cheese and heat for a few more minutes, stirring. Put the lid on and remove from the stove.

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Nutrition Facts

Finished product weight 1433

Servings 2


1 serving contains
Calories 445
% Daily Value *
Total Fat 14.3g22%
Total Carbohydrate 60g20%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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