Pumpkin and Broad Bean Risotto Recipe

How to Make Pumpkin and Broad Bean Risotto?

 

Serve: 4
 

Ingredients:

  • 350 g / 12 oz pumpkin
  • cooking oil spray
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup / 220 g / 7 oz Arborio rice
  • 3 cups / 750 ml / 24 fl oz vegetable stock
  • 200 g / 6 1/2 oz Swiss brown mushrooms, halved
  • 2 cups / 310 g / 10 oz frozen broad beans, defrosted, peeled
  • 4 tablespoons grated Parmesan 

Preparation:

  1. Preheat the oven to 200C / 400F. Cut the pumpkin into small chunks and spray lightly with oil, on a baking tray.
  2. Bake the pumpkin, for 20 minutes or until tender, turning occasionally. Set aside, covered.
  3. Meanwhile, heat the oil in a large heavy-based pan. Add in the onion and garlic, then cover and cook for 10 minutes over low heat. Put the stock in a pan and keep at simmering point.
  4. Add in the rice to the onion and stir for 2 minutes. Gradually stir in 1/2 cup / 125 ml / 4 fl oz of the hot stock, until absorbed. Stir in another 1/2 cup / 125 ml / 4 fl oz of hot stock until absorbed.
  5. Add in the mushrooms and continue adding the remaining stock, a little at a time, until it is all absorbed and the rice is just tender (this will take about 20 minutes).
  6. Stir in the cooked pumpkin and the broad beans. Sprinkle with the grated Parmesan.

Pumpkin and Broad Bean Risotto

Nutrition per serving:

  • 425 kcalories, protein 20 g, fat 12 g, carbohydrate 60 g, dietary fiber 10 g, cholesterol 20 mg

More Low Fat Recipes


Copyright © 2010-2017 101HealthyRecipes.com. All Rights Reserved

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy