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    You are in: Home / Recipes / Risotto of Pumpkin With Rocket and Parmesan Recipe
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    Risotto of Pumpkin With Rocket and Parmesan

    Average Rating:

    2 Total Reviews

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    • on September 09, 2008

      Like another reviewer I was unsure of the cooking method. I shouldn't have been as it worked really well, although I did have to add about 100mL extra stock and 2 mins cooking time. I hate gluggy risotto and this was anything but. The pureed pumpkin make a nice, creamy base. When frying the pumpkin I I also sauteed some walnuts and used these to garnish. I will make this again. Thanks Amanda. Made for Aussie Recipe Swap #20.

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    • on May 30, 2008

      *Reviewed during ZWT4* Great risotto. The pumpkin and rocket (arugula) went well together. I was a bit unsure of the cooking method, but it worked out perfectly. This turned out to be a really thick risotto with loads of flavour. Photo also to be posted

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    Nutritional Facts for Risotto of Pumpkin With Rocket and Parmesan

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.9
     
    Calories from Fat 25
    18%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.4 g
    6%
    Cholesterol 5.5 mg
    1%
    Sodium 574.7 mg
    23%
    Total Carbohydrate 21.6 g
    7%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.8 g
    7%
    Protein 7.6 g
    15%

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