italian

Pumpkin and Sage Risotto with Toasted Walnuts

Name: Pumpkin and Sage Risotto with Toasted Walnuts
Yield: 1 serving
Cuisine: italian
Ingredients: 76 g Arborio rice (dry); 143 g pumpkin puree (unsweetened); 403 g vegetable broth; 11 g olive oil; 36 g shallot, minced; 4 g fresh sage, chopped; 22 g Parmesan cheese, grated; 13 g walnuts, chopped; 2 g salt; 0.9 g black pepper

This simmered dish pairs pumpkin puree with fresh sage, chopped, walnuts, chopped and Arborio rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

21 g Protein

82 g Carbohydrates

27 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

76g Arborio rice (dry) 277 kcal
143g pumpkin puree (unsweetened) 37 kcal
403g vegetable broth 24 kcal
11g olive oil 97 kcal
36g shallot, minced 26 kcal
1.79 tsp (4g) fresh sage, chopped 11 kcal
22g Parmesan cheese, grated 88 kcal
13g walnuts, chopped 85 kcal
2g salt 0 kcal
0.45 tsp (1g) black pepper 2 kcal

Cooking instructions

vegetable broth
Warm broth in a small pot and keep at a low simmer.
olive oilshallotfresh sage
Heat olive oil in a saucepan over medium. Add shallot and cook 2-3 minutes until translucent. Stir in sage for 30 seconds.
Arborio rice (dry)
Add Arborio rice and toast 1-2 minutes until edges look slightly translucent.
Arborio rice (dry)pumpkin puree (unsweetened)vegetable broth
Add pumpkin puree and a ladle of hot broth. Stir until mostly absorbed, then continue adding broth a ladle at a time, stirring frequently, until rice is creamy and tender, 18-20 minutes.
Parmesan cheesewalnutssaltblack pepper
Stir in Parmesan and black pepper. Top with toasted walnuts and adjust salt to taste.