Vegan Pumpkin Risotto Recipe
Recipe By Romy London Uk
Description this creamy vegan pumpkin risotto is the perfect comfort food for the season Full of flavour and served with shiitake mushrooms. Easy to make from scratch gluten free & vegan.
4.8
19 Rating -
Rate
50minstotal
50minsPrep
50m.total
50m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pumpkin Risotto Recipe
- 0.33 tablespoon Rapeseed oil
- 0.33 tablespoon Fresh thyme
- 0.67 Shallots, finely diced
- 0.67 Cloves of garlic, minced
- 33.33 milliliter Vegan white wine
- 50 gram Pumpkin puree
- 83.33 gram Carnaroli risotto rice
- 166866.67 milliliter Vegetable stock
- 0.33 tablespoon Nutritional yeast
- As required Salt and pepper to taste
- 41.67 gram Shiitake mushrooms
- 0.33 teaspoon Rapeseed oil
- 4 tablespoon Tamari soy sauce
- 0.08 teaspoon Black pepper
Nutrition
value
value
492
calories per serving
8 g Fat14 g Protein81 g Carbs7 g FiberOther
Current Totals
- Fat8g
- Protein14g
- Carbs81g
- Fiber7g
MacroNutrients
- Carbs81g
- Protein14g
- Fiber7g
Fats
- Fat8g
Vitamins & Minerals
- Calcium135mg
- Iron12mg
- Vitamin A86mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B940mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E2mg
- Copper1mcg
- Magnesium111mg
- Manganese2mg
- Phosphorus263mg
- Selenium< 1mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Romy London Uk