Directions:
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.02 Kcal (3550 kJ) | ||
| Calories from fat | 164.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 28% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 2% | |
| Sodium | 441.85mg | 18% | |
| Potassium | 360mg | 8% | |
| Total Carbs | 137.4g | 46% | |
| Sugars | 8.93g | 36% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 18.03g | 36% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 5mg | 28% | |
| Calcium | 155.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 162.48 Kcal (680 kJ) | ||
| Calories from fat | 31.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 28% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 2% | |
| Sodium | 84.66mg | 18% | |
| Potassium | 68.97mg | 8% | |
| Total Carbs | 26.32g | 46% | |
| Sugars | 1.71g | 36% | |
| Dietary Fiber | 0.74g | 16% | |
| Protein | 3.45g | 36% | |
| Vitamin C | 1.8mg | 16% | |
| Iron | 1mg | 28% | |
| Calcium | 29.7mg | 16% | |
* 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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