Directions:
- Heat butter and oil together in a large saucepan or frypan.
- Gently cook the onion and garlic.
- Add the rice and cook, stirring until the rice is coated in the oil mix.
- Cook this about 1 minute.
- Stir in the pumpkin and mushrooms.
- Pour over 1 cup of the hot stock.
- Cook, stirring often until the liquid is almost all absorbed.
- You don't want the liquid to be boiling in with the rice, just a gentle simmer.
- Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
- This takes about 20 minutes.
- You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
- Stir in the parmesan cheese,seasoning and parsley.
- It will go lovely and sticky with the cheese.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.84 Kcal (2009 kJ) | ||
| Calories from fat | 100.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 17% | |
|---|---|---|---|
| Cholesterol | 19.06mg | 6% | |
| Sodium | 643.81mg | 27% | |
| Potassium | 677.2mg | 14% | |
| Total Carbs | 70.08g | 23% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 16.89g | 34% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 1.2mg | 6% | |
| Calcium | 182.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 116.76 Kcal (489 kJ) | ||
| Calories from fat | 24.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 17% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 6% | |
| Sodium | 156.65mg | 27% | |
| Potassium | 164.78mg | 14% | |
| Total Carbs | 17.05g | 23% | |
| Sugars | 1.17g | 19% | |
| Dietary Fiber | 0.55g | 9% | |
| Protein | 4.11g | 34% | |
| Vitamin C | 3.8mg | 26% | |
| Iron | 0.3mg | 6% | |
| Calcium | 44.4mg | 18% | |
* 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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