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35 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter
parmesan cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 127% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 66.3% of RDA
• Carbs: 25.3% of RDA
• Fat (total lipid): 13.0% of RDA
• Fiber: 12.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 14.4% of RDA
• Sodium: 127% of RDA
• Sugar: 13.2% of RDA
• Vitamin A (IU): 385% of RDA
• Vitamin B6: 2.4% of RDA
• Vitamin C: 3.9% of RDA
• Iron: 0.0% of RDA
• Magnesium: 5.8% of RDA
• Manganese: 2.1% of RDA
• Niacin: 12.6% of RDA
• Potassium: 4.0% of RDA
• Zinc: 3.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
69.6
g
Calories
1325
 
Fiber
3.38
g
Iron
0
mg
Protein
16.2
g
Sodium
1720
mg
Sugars
4.14
g
Fat (total lipid)
7.94
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
cups
+
-
 
 
1
cup
+
-
 
 
2
tbsp
+
-
 
 
1
whole
+
-
 
minced.
 
1
tsp
+
-
 
 
1
tsp
+
-
 
chopped.
 
1 1/2
cups
+
-
 
 
1
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1/2
cups
+
-
 
freshly grated.
 
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PREPARATION
1.
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
2.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes.
3.
Add the thyme and rice and cook for one minute longer.
4.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
5.
Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper.
6.
Top with the remaining parsley. Can add more parmesan cheese if desired. Can also use goat cheese as a topping.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1325
Protein 16.2 g
Carbohydrates 69.6 g
Iron 0 mg
Fiber 3.38 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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