Pumpkin And Bean Risotto Recipes

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PUMPKIN AND BEAN RISOTTO



Pumpkin and Bean Risotto image

A recipe from the "Weigh Less Naturally" cookbook. My family loved this so much it has become a winter family staple.

Provided by Kiro Sushi

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 large onion, sliced
2 garlic cloves, minced
400 g pumpkin, diced
1 teaspoon olive oil
1 cup arborio rice
500 ml boiling water
2 teaspoons beef stock powder
400 g borlotti beans (tinned)
80 g bacon, diced and cooked
2 tablespoons parmesan cheese
1 tablespoon light sour cream

Steps:

  • Sauté the onion, garlic and pumpkin in the oil for a few minutes.
  • Add the rice and stir until it is covered in the oil.
  • Add the boiling water and stock a little at a time stirring until absorbed by rice. Use all the water and stock until the rice is tender. (You may need extra water).
  • Add the beans and bacon and heat through.
  • Stir through the cheese and sour cream and serve.

Nutrition Facts : Calories 476.4, Fat 12.1, SaturatedFat 4.1, Cholesterol 17.1, Sodium 463.4, Carbohydrate 75.3, Fiber 12.5, Sugar 3, Protein 17.4

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