Pumpkin Risotto

November 17, 2013

This is a wonderful combination and a nice twist on a risotto.

1 medium zucchini
1 cup rice
garlic (two cloves or half a tablespoon of garlic powder)
1 teaspoon paprika (one tablespoon if you want to balance the sweetness of the pumpkin even more)
1/2 teaspoon oregano
2 tablespoon pumpkin pureed
1/3 cup shredded pecorino romano cheese (or parmesan)
a pinch of salt and pepper
2 tablespoons olive oil (possibly 2 more if the texture is dryer)

If you are a pumpkin OR risotto lover, you will enjoy this recipe! Cook the rice separately by boiling 2 and 1/2 cups of water and 1 cup rice for about 20min. In a separate pan, put a spoon of olive oil....
See the full directions on my site

Nutritions

Calories
633

Sodium
441mg
18% DV

Fat
48g
75% DV

Protein
7g
14% DV

Carbs
6g
2% DV

Fiber
2g
8% DV