Baked Pumpkin Goat Cheese Risotto Recipe
Recipe By Recipe Runner
These cheesy baked parmesan cauliflower bites are a healthier version of tater tots A delicious appetizer or side dish served with marinara dipping sauce.
3.6
14 Rating -
Rate
Non Vegdiet
1hr 15minstotal
15minsPrep
1hr 15m.total
15m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Baked Pumpkin Goat Cheese Risotto Recipe
- 0.17 tablespoon Olive oil
- 0.08 cup Finely chopped shallot
- 0.33 Cloves of garlic, grated or minced
- 1/4 cup Arborio brown rice
- 0.67 cup Pacific foods low sodium vegetable broth
- 0.17 cup Pumpkin puree
- 1/4 teaspoon Fresh chopped sage
- 0.17 teaspoon Finely chopped fresh rosemary
- 1/25 teaspoon Ground nutmeg
- 1/25 teaspoon Red pepper flakes
- As required Kosher salt and fresh ground black pepper to taste
- 0.08 cup Dry white wine
- 0.67 ounce Goat cheese, reserve one ounce for topping the risotto
- 0.06 cup Dried cranberries
- 0.33 tablespoon Pumpkin seeds
Nutrition
value
value
429
calories per serving
10 g Fat30 g Protein48 g Carbs4 g FiberOther
Current Totals
- Fat10g
- Protein30g
- Carbs48g
- Fiber4g
MacroNutrients
- Carbs48g
- Protein30g
- Fiber4g
Fats
- Fat10g
Vitamins & Minerals
- Calcium151mg
- Iron3mg
- Vitamin A61mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B939mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium72mg
- Manganese1mg
- Phosphorus286mg
- Selenium24mcg
- Zinc2mg
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
Recipe By Recipe Runner