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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven until it has reached 200 degrees (Celsius). | 2. Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes. | 3. Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering. | 4. In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn. | 5. Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes. | 6. Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used. | 7. Add the roast pumpkin and lemon juice, and stir until combined. | 8. Then, add the chopped basil and stir through until just wilted. | 9. Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut pumpkin	2	cups	seeded diced	-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
white wine	1	cup		-	-	-	-
saffron strand	9			-	-	-	-
bay leaf	1			-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	3		chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
lemon	2			-	-	-	-
risotto rice	300			-	-	-	-
basil leaf	1/2	cup		-	-	-	-
parmesan cheese	40		grated	11840.0	1280.0	1280.0	160.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.