Vegetarian

Pumpkin and Spinnach Risotto is for Dinner.

Pumpkin and Spinnach Risotto takes 40 minutes to prepare.

Pumpkin and Spinnach Risotto takes 30 minutes to cook.

Pumpkin and Spinnach Risotto makes 8 servings.

The ingredients for Pumpkin and Spinnach Risotto are:

1 white onion chopped
2 cloves garlic chopped
2cups Aborio rice
5 cups chicken stock
200g pumpkin diced
1cup spinach leaves chopped
grated parmesan to taste (approx 1/3 cup)
salt and pepper to tatste

Here is how you make Pumpkin and Spinnach Risotto:

Simmer the garlic and onions in 1cup stock until softened. Add all aborio rice and simmer, keep adding ladles of stock to the rice as it soaks it up. Add the pumpkin and more stock, simmer. Add the spinach and rest of stock. Turn onto low and cover for 10-15 minutes - or until aborio rice is softened to the bite. Stir in the grated parmesan and pepper over low heat. Serve warm, or cold the next day for lunch!Serving Size: Makes a good meal on its own, or serve on the side of steak!Number of Servings: 8Recipe submitted by SparkPeople user HOPPYMARIE.

The nutritional information for Pumpkin and Spinnach Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 231.4

• Total Fat: 3.0 g
• Cholesterol: 7.5 mg
• Sodium: 897.1 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 1.5 g
• Protein: 8.8 g