Directions:
- Put pumpkin on to steam before continuing (if not already cooked).
- Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
- Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
- Stir in rice and stir over heat for 1 minute.
- Add 1 cup of hot stock and black pepper, bring quickly to the boil.
- Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
- Stir continuously until rice is tender but firm.
- Stir in remaining vegetables and herbs, and stir gently till heated through.
- Garnish with parmesan cheese and/or extra parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 687 Kcal (2876 kJ) | ||
| Calories from fat | 39.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 2.64mg | 1% | |
| Sodium | 18727.81mg | 780% | |
| Potassium | 869.21mg | 18% | |
| Total Carbs | 129.87g | 43% | |
| Sugars | 8.85g | 35% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 236.6 Kcal (991 kJ) | ||
| Calories from fat | 13.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 7% | |
|---|---|---|---|
| Cholesterol | 0.91mg | 1% | |
| Sodium | 6449.89mg | 780% | |
| Potassium | 299.36mg | 18% | |
| Total Carbs | 44.73g | 43% | |
| Sugars | 3.05g | 35% | |
| Dietary Fiber | 1.44g | 17% | |
| Protein | 2.84g | 17% | |
| Vitamin C | 5.5mg | 27% | |
| Iron | 0.9mg | 14% | |
| Calcium | 33.5mg | 10% | |
* 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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