Directions:
- Bring to boil broth or water, reduce to simmer.
- Ladle a little liquid into small bowl.
- Add the saffron threads and leave to infuse.
- Heat the oil in pan, add the onion and garlic, cook 5 minutes till soft.
- Add the pumpkin and rice and cook few minutes more till rice looks transparent.
- Pour in the wine and allow it to boil hard.
- When it is absorbed add a quarter of the broth or water and the infused saffron and liquid.
- Stir just till all the liquid is absorbed.
- Gradually add a ladleful of broth or water at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
- Cook the rice for about 25-30 minutes, till al dente.
- Stir in the Parmesan cheese, cover the pan and leave to stand 5 minutes.
- To finish, stir in the pistachios and marjoram or oregano.
- Season with salt and pepper and nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.93 Kcal (3780 kJ) | ||
| Calories from fat | 203.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 35% | |
|---|---|---|---|
| Cholesterol | 6.24mg | 2% | |
| Sodium | 1704.6mg | 71% | |
| Potassium | 1518.95mg | 32% | |
| Total Carbs | 141.11g | 47% | |
| Sugars | 15.91g | 64% | |
| Dietary Fiber | 9.16g | 37% | |
| Protein | 21.99g | 44% | |
| Vitamin C | 30.6mg | 51% | |
| Iron | 7.1mg | 39% | |
| Calcium | 201mg | 20% | |
| Amount Per 100 g | |||
| Calories | 118.56 Kcal (496 kJ) | ||
| Calories from fat | 26.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 35% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 2% | |
| Sodium | 223.81mg | 71% | |
| Potassium | 199.44mg | 32% | |
| Total Carbs | 18.53g | 47% | |
| Sugars | 2.09g | 64% | |
| Dietary Fiber | 1.2g | 37% | |
| Protein | 2.89g | 44% | |
| Vitamin C | 4mg | 51% | |
| Iron | 0.9mg | 39% | |
| Calcium | 26.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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