Name: Creamy Roasted Pumpkin Sage Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 50g Arborio Rice; 100g Roasted Pumpkin; 1 tsp Olive Oil; 1 tbsp Fresh Sage; 42g Grated Parmesan Cheese; 1/2 cup Nonfat Greek Yogurt; 2 cups Vegetable Broth; 2 tbsp Dry White Wine

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Sage Risotto

Savor the comforting blend of roasted pumpkin and fresh sage folded into a creamy Arborio rice risotto, finished with a touch of tangy Greek yogurt and rich Parmesan. This dish delivers a lovely autumnal flavor perfect for any meal.

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NUTRITION

Protein

33.6g

Fat

16g

Carbs

58.2g

SERVINGS

1 serving

INGREDIENTS

50g Arborio Rice

100g Roasted Pumpkin

1 tsp Olive Oil

1 tbsp Fresh Sage

42g Grated Parmesan Cheese

1/2 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

2 tbsp Dry White Wine

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PREPARATION

1
Preheat your oven to 400°F. Toss the pumpkin cubes with a drizzle of olive oil and chopped fresh sage, then roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.
2
In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
3
Heat olive oil in a separate large skillet or pot over medium heat. Add the Arborio rice and toast for 2 minutes until lightly translucent at the edges.
4
Pour in the white wine and stir until it is absorbed by the rice.
5
Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6
Gently fold in the roasted pumpkin cubes.
7
Stir in the grated Parmesan cheese and nonfat Greek yogurt until the risotto becomes extra creamy. Season with salt and pepper to taste.
8
Serve immediately garnished with additional fresh sage if desired.