Roasted pumpkin and pea risotto
- 500g butternut pumpkin, peeled, cut in 2cm pieces
- 1 tablespoon olive oil
- 2 cups liquid reduced-salt vegetable stock
- 1 medium-sized onion, finely chopped
- 1 ½ cups (330g) arborio rice
- 1 cup frozen peas
- ¼ cup finely grated parmesan cheese
- ⅓ cup fresh mint
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1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin pieces on prepared tray. Drizzle with half the oil. Bake for 20 minutes or until pumpkin is just tender. Cover to keep warm. Set aside.
2 Meanwhile, add vegetable stock and 2 cups cold water to a large saucepan set over a high heat. Cover pan and bring to the boil. Reduce heat to low. Keep stock water at a simmer.
3 Heat remaining oil in a separate large saucepan set over a medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute or until well coated and slightly toasted.
4 Add 1/3 cup hot stock water to rice mixture. Stir until rice absorbs stock. Repeat process for about 20 minutes or until rice is tender and creamy, reserving remaining 1/3 cup of stock water.
5 Add peas, parmesan and remaining 1/3 cup stock water to rice mixture. Cook, stirring, for 3 minutes or until vegetables are just tender. Remove risotto from heat. Shred half the mint and stir into risotto with two-thirds of the cooked pumpkin.
6 Top risotto with remaining pumpkin and mint. Season with freshly ground black pepper and serve.
Make it gluten free: Use gluten-free stock.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 5g
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