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

    Roasted Pumpkin & Spinach Risotto. Photo by Satyne

    1/1 Photo of Roasted Pumpkin & Spinach Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Satyne's Note:

    Taken from the back of a Campbells Vegetable stock packet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200c. Place pumpkin in a large roasting dish, toss through 1 T oil. Bake for 20 mins or until tender.
    2. 2
      Place stock in saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
    3. 3
      Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes Add rice and stir to coat with oil.
    4. 4
      Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, Parmesan, pine-nuts and pumpkin.
    5. 5
      Serve with parmesan.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Pumpkin & Spinach Risotto

    Serving Size: 1 (438 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.1
     
    Calories from Fat 136
    26%
    Total Fat 15.1 g
    23%
    Saturated Fat 2.6 g
    13%
    Cholesterol 5.5 mg
    1%
    Sodium 109.7 mg
    4%
    Total Carbohydrate 83.6 g
    27%
    Dietary Fiber 4.6 g
    18%
    Sugars 5.6 g
    22%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    vegetable stock

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