Pumpkin Risotto

Pumpkin is such a great vegetable. Low in calories, but high in Beta Carotene (converted to Vitamin A in the body). One cup will provide over 100% of your recommended daily requirement. So it’s great for eye health and has so many other health benefits too ! This recipe is easy to make and will have you coming back for more!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil plus extra for topping
  • 2 cups aborio rice
  • 2 cups pumpkin, chopped and cut into small cubes
  • 5 cups vegetable stock
  • 2 cloves garlic, finely chopped or minced
  • 1 onion, peeled and chopped
  • 1 tsp fresh ginger, peeled and sliced
  • 1 tbsp rice wine vinegar
  • 1 cup spinach leaves

Instructions
 

  • Heat 1 tbsp olive oil in pan and add chopped onions and garlic. Sauté until soft
  • Add fresh ginger and mix together for 1-2 minutes
  • Add all the pumpkin followed by the rice and stir
  • Slowly add vegetable stock, cup by cup. Keep stirring to ensure that the rice does not stick to the pan
  • Ensure the stock has nearly evaporated before you add the next cup
  • Stir and keep cooking until the pumpkin is soft and the stock has nearly all evaporated. The mixture should be thick and creamy
  • Add 1 tbsp rice wine vinegar when pumpkin is nearly cooked, and stir it into the mixture
  • Just before serving, stir in one cup of spinach leaves until they just start to wilt

Notes

Serve immediately topped with a dash of olive oil and a sprig of rosemary

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