Pumpkin Risotto

Pumpkin Risotto

Ingredients

2 cups diced butternut pumpkin
1 cup arborio rice
1 small onion, diced
2 ½ cups chicken stock (see recipe)
15g butter, chopped
¼ cup parmesan cheese finely grated
2 tbsp fresh parsley, chopped finely.

Tips

Add cooked chicken to increase protein and iron intake.
Can be used with other vegetable combinations, i.e sweet potato, mushroom, pea or spinach, just replace the pumpkin with the alternative vegetable.
Suitable to freeze in serving portions for up to 1 month.

Instructions

Cook on low heat stove top or in oven at 180°c.
Place diced pumpkin, onion and rice into oven proof / stove top lidded casserole dish.
Stir in stock and scatter chopped butter over rice and pumpkin mixture.

Place lid on securely.
Place on stove top on low heat or in preheated oven for 30 minutes or until stock has been absorbed by rice.
Fold through grated cheese and parsley.

Serve

Enough for 4 adult serves.

Nutritional Info

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