Baked pumpkin risotto is a comforting and hearty dish that combines the creamy texture of risotto with the rich flavor of roasted pumpkin. This recipe incorporates spinach, mushrooms, and two types of cheese, making it a delicious and nutritious meal perfect for any occasion.
- Choose a sweet, dense pumpkin variety like butternut squash for best results.
- Make sure to season your risotto to taste with salt and pepper.
- If you prefer a creamier risotto, you can add a splash of cream or milk before baking.
- Use a high-quality parmesan cheese for a richer flavor.
- You can add a splash of white wine for added depth in flavor while cooking the rice.
Baked pumpkin risotto is a unique twist on a classic dish that brings together the earthiness of pumpkin, the freshness of spinach, and the umami-rich taste of mushrooms and cheeses. With these simple ingredients and a bit of time, you can create a meal that's sure to impress and satisfy.
Nutrition Facts | |
---|---|
Serving Size | 240 grams |
Energy | |
Calories 460kcal | 23% |
Protein | |
Protein 12g | 8% |
Carbohydrates | |
Carbohydrates 70g | 20% |
Fiber 1.94g | 5% |
Sugar 3.16g | 3% |
Fat | |
Fat 14g | 17% |
Saturated 8g | 27% |
Cholesterol 44mg | - |
Vitamins | |
Vitamin A 480ug | 53% |
Choline 24mg | 5% |
Vitamin B1 0.55mg | 45% |
Vitamin B2 0.50mg | 38% |
Vitamin B3 5mg | 34% |
Vitamin B6 0.31mg | 18% |
Vitamin B9 220ug | 55% |
Vitamin B12 0.43ug | 18% |
Vitamin C 11mg | 12% |
Vitamin E 1.21mg | 8% |
Vitamin K 50ug | 42% |
Minerals | |
Calcium, Ca 200mg | 16% |
Copper, Cu 0.44mg | 49% |
Iron, Fe 4.30mg | 39% |
Magnesium, Mg 50mg | 11% |
Phosphorus, P 270mg | 22% |
Potassium, K 580mg | 17% |
Selenium, Se 24ug | 45% |
Sodium, Na 350mg | 24% |
Zinc, Zn 2.18mg | 20% |
Water | |
Water 140g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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