- 1 liter chicken stock or 1 liter water with 2 chicken bouillon cubes
- 50 g olive oil
- 50 g butter + extra 50 g to finish
- 2 medium white onions, finely chopped
- 2 celery sticks, peeled and finely chopped
- 2 cloves of garlic, finely chopped
- 300 g arborio rice, for risotto
- 250 g white or rosé wine
- 300 g pumpkin puree
- 150 g Roquefort or blue cheese
- 100 g pecans, to garnish
- 4 sprigs of rosemary, to garnish
Egg Free Diet
It is usually followed when someone is allergic to this food.
Αdd to my “Recipe Book”
Need to login
- Heat the stock well, without letting it boil.
- For the risotto, place a tall and narrow pot over medium heat.
- Add the olive oil, 50 g butter, onions, celery, and sauté them lightly. You do not want the onion to turn golden, just to soften and become translucent.
- After 8 minutes add the garlic, sauté for less than 1 minute, and then add the rice.
- Sauté by mixing it often, but not all the time. You want its grains to remain unbroken.
- Deglaze the pot with the wine, and after it evaporates, start pouring the stock slowly with a ladle. You will need at least 20 minutes for this process; that is to “feed” the rice with the stock so that it softens and it gives off its starch.
- Finally, when the risotto is almost ready, add the pumpkin puree into the pot, mix, remove from the heat, and add the extra 50 g butter, half of the Roquefort (or blue cheese), salt and pepper (carefully with the salt since not only the stock but also the cheese are pretty savory).
- Let the butter and cheese melt, mix, and serve instantly along with the remaining cheese crumbled into pieces, and the walnuts coarsely chopped.
- For more flavor, you can sauté the walnuts a little.
Serve with fried rosemary, which you can make as follows:
- In a frying pan over medium heat, add sunflower oil that is 3 cm deep, and let it get hot.
- Add the rosemary sprigs and press them with a slotted spoon so that they sink into the oil for about 10 seconds, until the leaves become translucent and hard.
- Remove them and place them onto some paper towel to drain.
- Serve 1 sprig onto each dish and, if you want, finely chop some fresh rosemary on top as well.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by