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11Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 clove garlic
- 1/2 white onion (finely diced)
- 1 rib of celery (diced)
- 1 cup arborio rice
- 1/2 cup mushrooms
- 2 cups vegetable stock
- 1 cup pumpkin puree
- 1/2 cup pumpkin (cooked and chopped)
- salt
- black pepper
- 1/2 Tbsp. vegan butter
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium820mg34% |
| Potassium370mg11% |
| Protein5g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A240% |
| Vitamin C10% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User a year ago
great recipe will cook again
Yummly User 3 years ago
This was easy, my kids gobbled it up, and of course, risotto always feels fancier than it is. I will make it again.
A couple adjustments: Added a full container of mushrooms and I didn’t have pumpkin available so I just threw an acorn squash in the oven and used that instead.