Pumpkin Risotto
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour
2 serves per portion
Recipe courtesy of Judy Fysh, Nelia Branch
Ingredients:
- 2 cups pumpkin, cubed
- 2 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 garlic clove, finely diced or crushed
- 1 cup arborio rice
- 2 cups vegetable stock, salt reduced
- 1 cup baby spinach
- ½ cup peas, frozen
- ¼ cup parmesan, finely grated
- Pepper to taste
Method:
- PREHEAT oven to 200°C
- DRIZZLE olive oil over cubed pumpkin and arrange on a large baking tray lined with baking paper. Roast in oven until tender.
- HEAT 2 tablespoons of oil in a large saucepan. Add onion and cook until tender, about 5 minutes, then add garlic and heat through.
- STIR in arborio rice and cook for one to two minutes.
- SLOWLY add vegetable stock, ½ a cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more stock. Continue cooking until all the stock has been added and the rice is tender.
- ADD spinach, peas, pumpkin and parmesan and cook for a further 5 minutes, stirring frequently.
- SEASON with pepper to taste before serving.
What's Great About It:
An Italian classic that’s been health-a-sized with extra veg to help you achieve your recommended five serves a day. The key to this dish is to stir, stir, stir!
