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    You are in: Home / Italian / Pumpkin and Vegetable Risotto Recipe
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    Pumpkin and Vegetable Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Bungy's Note:

    I was looking for a very vegetable-y risotto with lots of colour, and put this one together from several recipes. You can sear the capsicum under a hot grill or open flame for an added taste kick, and omit the cheese when serving to make meal vegan.

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    Units: US | Metric


    1. 1
      Put pumpkin on to steam before continuing (if not already cooked).
    2. 2
      Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
    3. 3
      Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
    4. 4
      Stir in rice and stir over heat for 1 minute.
    5. 5
      Add 1 cup of hot stock and black pepper, bring quickly to the boil.
    6. 6
      Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
    7. 7
      Stir continuously until rice is tender but firm.
    8. 8
      Stir in remaining vegetables and herbs, and stir gently till heated through.
    9. 9
      Garnish with parmesan cheese and/or extra parsley.

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    Nutritional Facts for Pumpkin and Vegetable Risotto

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.4
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 556.1 mg
    Total Carbohydrate 67.7 g
    Dietary Fiber 7.6 g
    Sugars 13.2 g
    Protein 9.4 g

    The following items or measurements are not included:

    vegetable stock

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