Pumpkin Risotto Recipe
Recipe By Diabetes Food Hub
The traditional butter and cream in this recipe have been replaced with olive oil and yogurt. With pumpkin, the risotto achieves a creamy consistency without the extra fat.
4.4
17 Rating -
Rate
Non Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Risotto Recipe
- 1/10 tablespoon Fresh sage
- 1/10 Garlic clove
- 0.03 teaspoon Salt
- As required Fresh ground black pepper to taste
- 1/2 teaspoon Olive oil
- 0.03 cup Chopped pecans
- 0.15 pound Pork tenderloin
- 1/10 Medium onion
- 1/10 Braeburn apple
Nutrition
value
value
153
calories per serving
7 g Fat16 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat7g
- Protein16g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein16g
- Fiber2g
Fats
- Fat7g
Vitamins & Minerals
- Calcium35mg
- Iron4mg
- Vitamin A108mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B123mcg
- Vitamin C6mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium37mg
- Manganese< 1mg
- Phosphorus169mg
- Selenium25mcg
- 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 Diabetes Food Hub