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