australian

Vegetarian Pumpkin and Spinach Risotto with Pine Nuts

This simmered dish pairs butternut pumpkin, diced with baby spinach, pine nuts and arborio rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

84 g Carbohydrates

26 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

74g arborio rice (dry) 270 kcal
165g butternut pumpkin, diced 43 kcal
64g baby spinach 15 kcal
386g vegetable stock 23 kcal
55g brown onion, finely chopped 22 kcal
6g garlic, minced 9 kcal
11g olive oil 97 kcal
23g Parmesan cheese, grated 92 kcal
14g pine nuts 81 kcal
0.23 tsp (0g) black pepper 1 kcal
0.23 tsp (0g) salt 0 kcal

Cooking instructions

vegetable stock
Warm vegetable stock in a small pot and keep it at a gentle simmer.
brown oniongarlicolive oil
Heat olive oil in a saucepan over medium heat. Cook onion 3 minutes until soft, then add garlic for 30 seconds.
arborio rice (dry)butternut pumpkinvegetable stock
Add arborio rice and stir 1 minute to toast. Add pumpkin and a ladle of stock; stir until absorbed.
arborio rice (dry)butternut pumpkinvegetable stock
Continue adding stock, stirring often, for 18-20 minutes until rice is creamy and pumpkin is tender.
baby spinachParmesan cheeseblack peppersalt
Stir in spinach until wilted. Add Parmesan and black pepper, and adjust salt.
pine nuts
Top with toasted pine nuts and serve.