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    You are in: Home / Recipes / Orzotto Con Zucca (Barley & Pumpkin Risotto) Recipe
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    Orzotto Con Zucca (Barley & Pumpkin Risotto)

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 25, 2006

      Yum! Used the vegetable broth option, and canned pumpkin. The parmesan cheese really makes this taste so good! Thanks!!

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    • on December 19, 2005

      Mmmm...wonderfully warming for a cold day like today. I used a vegetable broth mix #113354 for the stock, which I thought seasoned this richly. I also used frozen pumpkin puree. Easy to make, and delicious. Thank you!

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    • on May 05, 2005

      Mmmmmm, this is great comfort food! It is easy to make and tastes wonderful. I suspected I'd need less stock, so started off with about half the quantity and added more as the stock was absorbed; in the end I did use a bit less. However I was probably generous with the butter and cheese :-) (I used mature chedder) and served this with vegetarian sausages. Sylvie, I hope you get round to making this dish soon. We'll definately be having it again!

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    Nutritional Facts for Orzotto Con Zucca (Barley & Pumpkin Risotto)

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.6
     
    Calories from Fat 82
    33%
    Total Fat 9.1 g
    14%
    Saturated Fat 5.3 g
    26%
    Cholesterol 22.6 mg
    7%
    Sodium 163.3 mg
    6%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 6.8 g
    27%
    Sugars 2.3 g
    9%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    vegetable stock

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