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Pumpkin Risotto

img_1966This is a super easy, quick & tasty meal!!

I recently got a new microwave in my attempt to be more adult-like and its suppperrrr slick…… very minimal and touch pad…. noice (If you’re interested, check out LG NeoChef).

Anyway… I wanted to create and share one of my favourite recipes that can be made with only a few ingredients and from the fridge to the table in less than 20 minutes.

Sounds GOOD to me.

This is a Pumpkin risotto recipe which is full of flavour, gives you a serve of veggies (with those all-important vitamins and minerals) & can satisfy even the fussiest of eaters in your household.

Ingredients:

  • 1/2 risotto rice (arborio)
  • 2 stock cubes (vegetable)
  • Pumpkin (250 g)
  • 450 ml water
  • Cheese (1 handful)
  • Rosemary (1 tblsp)

Method:

Place 250 ml of water and 2 stock cubes in a microwave safe dish. Cook for 1 minute in the microwave. Once done, stir the stock cubes in the water. Add the risotto rice and cover with film and microwave for 4 minutes.

Meanwhile, chop up the pumpkin in small cubes.  Once the 4 minutes is up, add the pumpkin to the risotto rice.  Add another 200 ml of water and microwave for 15 minutes.

When done, add the rosemary and a handful of cheese and stir through. Sprinkle some salt on top and voila!

I hope you enjoy this one.  I just made it for our household for dinner and hope it will go over a treat.

Make sure you tag me on instagram (@claudiacramerdietitian) if you make it so I can see your creation.

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