3.8
5 ratings

Pumpkin Risotto

Pumpkin is the perfect risotto complement

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If you're not adding pumpkin to your risotto, you're missing out on a perfect autumn dish.

Ready in
50 m
10 m
(prepare time)
40 m
(cook time)
8
Servings
283
Calories Per Serving

Ingredients

  • 2 Teaspoons olive oil
  • 2 Cups canned pumpkin
  • 2 Tablespoons coconut oil
  • 2 Cups rice
  • 6 Cups vegetable broth
  • 1/4 Cup pumpkin seeds
  • 1/4 Cup chopped pecans

Directions

In a large saucepan, heat olive oil and then add pumpkin for seven minutes on medium heat, stirring often. Add rice and stir.

Add three cups vegetable broth and bring to a boil, then reduce to simmer – keep stirring.

Add more vegetable broth until all is absorbed by rice. This usually takes 15 to 20 minutes.

Add coconut oil, pumpkin seeds, and pecans. Stir and season with salt and pepper to taste. Enjoy!

 

Nutritional Facts
Servings8
Calories Per Serving283
Total Fat9g15%
Sugar2gN/A
Saturated4g19%
Protein5g11%
Carbs45g15%
Vitamin A483µg54%
Vitamin B60.1mg9.4%
Vitamin C3mg4%
Vitamin E1mg6.5%
Vitamin K14µg11%
Calcium31mg3%
Fiber2g10%
Folate (food)16µgN/A
Folate equivalent (total)16µg4%
Iron2mg10%
Magnesium61mg15%
Monounsaturated3gN/A
Niacin (B3)1mg8%
Phosphorus135mg19%
Polyunsaturated2gN/A
Potassium223mg5%
Sodium31mg1%
Water231gN/A
Zinc1mg11%