Roast pumpkin and pea risotto
Recipe provided by Sanitarium
Serves 6
Ingredients
400g pumpkin, chopped
2 tbs olive oil
1 onion, chopped finely
1 garlic clove, crushed
1 1/2 cups arborio rice
3 cups vegetable stock, salt-reduced
3 cups water
1 cup frozen peas
70g feta, crumbled
1/3 cup parsley, chopped
1/4 cup parmesan cheese, thinly sliced
Method
Brush pumpkin with 1 tbs oil, and bake in hot oven, 200°C until cooked through.
Heat remaining oil in large non-stick saucepan; add onions and garlic and saute until onion has softened. Add rice and stir through until the rice has a glossy covering.
Mix vegetable stock and water together. Add 1 cup of liquid and stir through until absorbed. Continue to add liquid in 1 cup portions, stirring and waiting until it has absorbed before adding next cup.
Add pumpkin, peas and feta and mix through. Top with parmesan cheese and parsley to serve.
Notes:
Try adding a variety of other seasonal vegetables to create your own version of risotto.