Pumpkin Risotto
ingredients
- 250g pumpkin, peeled and cubed
- 1 veg stock
- 300g risotto rice
- 1 tbsp garlic granules
- 1 tbsp oregano
- 1 medium onion
- 50g parmesan cheese
- 1 tbsp olive oil
nutrition facts
Per average serving:
energy
1567 kJ / 371 kcal
19 %
fat
8.2 g
12 %
saturates
3.1 g
16 %
Sugars
3.6 g
4 %
salt
1.3 g
22 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Pre heat oven to 180c. Peel and finely dice the onion. Dice the pumpkin, season with salt, pepper and garlic granules and roast in the oven until tender.
- Make up the veg stock as pre-packaging instructions.
- Heat the oil in a pan and sweat off the onions, add the rice, pepper, salt and oregano and keep mixing until the rice is coated in the oil and spices.
- Add the vegetable stock and gently cook until the rice is cooked 20-30 minutes.
- Add the roasted pumpkin and stir in gently.
- Just before serving add the grated cheese and top with cheese shavings.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.