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

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

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