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    You are in: Home / Recipes / Roasted Pumpkin and Spinach Risotto Recipe
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    Roasted Pumpkin and Spinach Risotto

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 30, 2009

      Great! Adding some white wine was the only change, and a knob of butter at the end. I used parmesan cheese. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2009

    • on January 16, 2009

      I needed to get rid of abundance of pumpkins in my house. My rizotto did not look like on the picture,because all pumkin "melted" into the rice and you couldn't see it at all. I did not use any bacon and used some dried hebs for flavor I'm giving it 4 stars for flavor and 5 stars for the idea. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2008

      This risotto style recipe packs heaps of flavour. I used Basic Chicken Soup/Stock for the stock and then followed the recipe from there. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Roasted Pumpkin and Spinach Risotto

    Serving Size: 1 (559 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 417.1
     
    Calories from Fat 109
    26%
    Total Fat 12.2 g
    18%
    Saturated Fat 2.2 g
    11%
    Cholesterol 4.0 mg
    1%
    Sodium 945.6 mg
    39%
    Total Carbohydrate 72.6 g
    24%
    Dietary Fiber 7.2 g
    29%
    Sugars 6.3 g
    25%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    Italian cheese

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