Pumpkin Risotto
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 30 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Pumpkin | 350 gr | 700 gr |
| Onion | 1 | 2 |
| Garlic | 2 cloves | 4 cloves |
| Spinach | 1 handful | 2 handfuls |
| Stock cube | 1 | 2 |
| Risotto rice | 100 gr | 200 gr |
| Nutritional yeast | 1 tbsp | 2 tbsp |
| Sage | 1 tsp | 2 tsp |
| *Boiling water | 3-4 cups | 6-7 cups |
| *Olive oil | 3 tbsp | 6 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
| Nutritional Information | Per Serve |
| Calories | kCal |
| Energy | 267Kj |
| Protein | 2.3g |
| Fat, Total | 0.6g |
| – Saturated | 0.2g |
| Carbohydrates | 10.9g |
| – Sugars | 2.3g |
| Sodium | 372mg |
| Allergens |
Delicious, nutritious vegan pumpkin risotto. This classic Italian dish goes very well with the roasted pumpkin which will give the dish a lot of depth and beautiful flavors. Have fun cooking this delicious meal.