Cheesy Corn Pea and Pumpkin Baked Risotto Recipe

Recipe By Create Bake Make

All weekend i had been gearing myself up to make risotto, and not just any risotto but my cheesy corn, pea and pumpkin baked risotto, using the fail safe donna hay baked risotto recipe as a base. i was convinced we had all the ingredients in the pantry, and didn't bother to check anything. i was so certain i had everything i needed, that i roasted the pumpkin, cooked the onion, garlic and corn and added them to the casserole dish before wandering into the pantry to get the stock-but it wasn't there. telling myself it must be sitting right in front of me and i just wasn't seeing it, i turned the pantry upside down. still no stock.

4.2
28 Rating - Rate
Non Vegdiet
2hr 45minstotal
45minsPrep
2hr Cook

ingredients serves

Ingredients For Cheesy Corn Pea and Pumpkin Baked Risotto Recipe

Nutrition
value
1184
calories per serving
9 g Fat51 g Protein216 g Carbs30 g FiberOther

Current Totals

  • 9 g Fat
  • 51 g Protein
  • 216 g Carbs
  • 30 g Fiber

MacroNutrients

  • Carbs
    216 g
  • Protein
    51 g
  • Fiber
    30 g

Fats

  • Fat
    9 g

Vitamins & Minerals

  • Calcium
    705 mg
  • Iron
    19 mg
  • Vitamin A
    1194 mcg
  • Vitamin B1
    1 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    7 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    235 mcg
  • Vitamin B12
    1 mcg
  • Vitamin C
    88 mg
  • Vitamin E
    3 mg
  • Copper
    1 mcg
  • Magnesium
    306 mg
  • Manganese
    5 mg
  • Phosphorus
    861 mg
  • Selenium
    32 mcg
  • Zinc
    8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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