Pumpkin risotto
* easy – tasty – add anything you want.
Serves 4
500g butternut pumpkin diced into 2cm pieces
4 cups bone broth
200g mushrooms, thinly sliced
1 brown onion, finely chopped
2 cloves garlic
1 cup brown rice (or Arborio)
4 handfuls of baby spinach
¼ cup pine nuts
1 tbl olive oil
½ cup grated parmesan
Method
Preheat the oven to 180oC
Line tray with baking paper and spread pumpkin and spray with oil. Roast for 15 mins.
Place the pine nuts in the oven at the end for a minute to toast a bit (not too long as they burn easily).
Meanwhile, bring broth to the boil in a saucepan over high heat. Reduce heat to low and keep a gentle simmer.
Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to bowl.
Add the remaining oil to the pan. Add the onion and garlic. Cook stirring for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins, then gradually add the broth until it is absorbed, then add more until rice is cooked.
Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
Serve into bowls and sprinkle left over pine nuts to serve.
*very tasty and easy to make.
*add any other vegetables you like.
*add chicken if you want to as well.
