01
Pumpkin Risotto
Prep Time:
20 minutes
Cook Time:
40 minutes
Serves:
4 Servings
About the Recipe
Full of fibre, antioxidants and nutrients galore - pumpkin is a vegetable that isn't just a gut healthy addition but also of health benefits.
Pumpkin is made up of around 94% water and is low calorie but packed with Vitamin A and C to support skin and hair health as well as our immune system
Ingredients
500g pumpkin (whole)
3 tbsp olive oil
1 medium onion (finely diced)
1 tbsp garlic (minced)
1 tsp dried thyme
200g arborio rice
1L vegetable stock
50g nutritional yeast
Preparation
Step 1
Lightly drizzle the whole pumpkin with oil one oil and sprinkle with a pinch of salt, black pepper. Roast the pumpkin at 200°C for 25 minutes
Step 2
Meanwhile on a moderate heat, sweat the onions, garlic and thyme in a pan with the olive oil before adding the rice and ensure all the grains are coated in the oil
Step 3
Start adding a ladle of warm vegetable stock at a time and keep stirring until the stock is absorbed before adding another ladle
Step 4
Carry on adding the stock until all of it has been used up and ensure the rice is cooked through
Step 5
Take the pumpkin out of the oven and cut the top carefully and spoon out the pumpkin flesh and dice up before mixing it through the risotto
Step 6
Finish the risotto by stirring through the nutritional yeast and serving hot with a drizzle of olive oil