Pumpkin risotto
Pumpkin risotto
564kcal Per person
19g Protein
69g Carbs
24g Fat
6g Fiber
Ingredients
- ¼ onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 8 ounces pumpkin (frozen) (224 g)
- 1 ½ teaspoon thyme, dried (3 g)
- 3 ounces brown rice (84 g)
- 10 fluid ounces water (300 ml)
- 1 cube vegetable bouillon
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Chop the onion. Press the garlic clove.
- Heat the oil in a pan and sauté the onion and garlic for 3 minutes. Add the pumpkin pieces, thyme and rice and cook for another minute. Pour the water into the pan along with the bouillon cube. Bring to a boil and let it simmer on low heat for about 15 minutes. Stir regularly.
- Turn off the heat and stir the cheese into the pumpkin risotto. Season with some pepper.
Tip van FitChef
Garnish the pumpkin risotto with fresh parsley or fresh thyme. Sage is also delicious with this.
