Rice cooked in a broth with onion and pumpkin.
This is a recipe from my friend Adele, born and raised in the rice-producing area of the Po valley near Milan. It was the Cistercian monks, who started growing it there in the 15th century, battling famine that was devastating Europe at the time. Many were skeptical that a plant which grew in water and had been brought from the Far East by traveling Venetian merchants, could be much of a remedy. In the end, the monks' foresight proved a blessing for the region's prosperity.
1 1/2 cup | pumpkin | 360 g | |
1 | onions, finely chopped | 200 g | |
3 cups | chicken broth | 750 mL | |
1/4 cup | butter, unsalted | 55 g | |
2 tbsp | olive oil | 30 mL | |
1 2/3 cup | arborio rice | 300 g | |
1/3 cup | Parmesan cheese, grated | 18 g | |
1 pinch | nutmeg | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
To speed up the risotto preparation, you may cook the pumpkin in advance. The quantities given here are based on this recipe served as main course.
per 1 serving (200 g)
Amount % Daily Value |
Calories 420 |
Fat 14 g 22 % |
Saturated
6.6 g
35 % |
Cholesterol 20 mg |
Sodium 80 mg 3 % |
Carbohydrate 69 g 23 % |
Fibre 2 g 8 % |
Sugars 3 g |
Net Carbs 67 g |
Protein 8 g |
Vitamin A 62 % |
Vitamin C 14 % |
Calcium 9 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Meat and Alternatives | 0 |
Fats | 3 |