Pumpkin Risotto
Kcal: 392.0
Serves 4
15 mins prep
25 mins cooking time
Ingredients
- 1 tbsp (15ml) olive oil
- 1 small pumpkin, about 1.2kg, seeded and cut into bite-size pieces
- 2 onions, finely chopped
- 6 sundried tomatoes, chopped
- 2 garlic cloves, crushed
- 225g (8oz) Arborio rice
- 1L vegetable stock*
- 25g freshly grated parmesan (optional)
- Parmesan shavings, to garnish (optional)
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Melt the butter in a large, heavy-based saucepan, add the pumpkin, onion, sundried tomatoes and garlic and fry until soft but not brown
- Add the rice and continue to cook for 2 minutes, stirring all the time to coat the rice
- Add the stock to the rice and pumpkin mixture a small amount at a time, stirring continuously, allowing the stock to be absorbed before adding more
- Continue until the stock has been used up and the rice is cooked
- If using, stir in the parmesan
- Divide between four serving plates and sprinkle over the parmesan shavings.
Nutritional information per serving
Kcal
392
Fat
9.6g
Carbs
67.8g
Protein
11.5g
Fibre
3.3g
