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Recipe by Emporion
Yellow rice is a classic dish of Italian cuisine. Made with yellow pumpkin, rice, dry white wine, and grated Parmigiano cheese, this dish is creamy and delicious. The pumpkin gives the risotto an intense yellow color and a sweet flavor, while the Parmigiano cheese adds a salty note. Perfect to enjoy as a first course on an autumn evening!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cut the pumpkin into pieces and cook it with a little oil and a pinch of salt for about 10 minutes, then pass it through a food mill
Step 2 of 4: Brown the onion with a knob of butter in a saucepan, add the rice, toast it while stirring well, then add the wine
Step 3 of 4: When the liquid has evaporated, add the pumpkin puree and cook the risotto, adding the vegetable broth little by little and adjusting the salt
Step 4 of 4: Cream it with butter and grated Parmesan cheese before serving
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving371 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,350 kJ562 kcal | 634 kJ151 kcal |
| Fat | 18.43 g | 4.97 g |
| of which saturated fatty acids | 10.97 g | 2.96 g |
| Carbohydrates | 79.64 g | 21.48 g |
| of which sugars | 7.42 g | 2 g |
| Fibre | 1.93 g | 0.52 g |
| Protein | 16.46 g | 4.44 g |
| Salt | 0.52 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
