Pumpkin Risotto

I make this one when I need to get through a few leftover veggies or the contents of my fridge is a little lack lustre. I use a rice cooker to make my ‘risotto’ which also has a sauté setting. If you don’t have this, you could sauté everything in a pan then transfer it to the cooked rice and combine everything in a large saucepan or bowl.

This recipe works well with grated zucchini or the stem of broccoli grated as well. It’s the perfect no waste meal!

You will need:

  • 2 cups pumpkin (approx.), chopped into 2cm pieces
  • Extra virgin olive oil for cooking
  • ½ onion, finely diced
  • 2 celery stalks, finely diced
  • 1 ½ cups Arborio rice
  • 3 cups chicken or vegetable stock
  • 1 carrot, finely grated
  • 3 tablespoons nutritional yeast
  • 1 tablespoon butter
  • Juice of half a lemon
  • ½ cup tasty cheese
  • Salt and pepper to taste

What to do:

  1. Preheat oven to 180˚C
  2. Cut off skin and cut out seeds from the pumpkin then cut into 2cm pieces, place on a lined baking tray and place in the oven for 30 – 40 minutes or until golden brown but soft, making sure to turn half way through cooking time
  3. Meanwhile, finely dice onion and celery and add to a hot fry pan or into the rice cooker on sauté setting add a little olive oil and cook until soft
  4. For rice, either cook according to manufacturer’s instructions or add into rice cooker along with celery and onion then add stock, turn on to risotto or rice setting
  5. Just as rice almost cooked, add in finely grated carrot, stir to combine
  6. Once rice is cooked, add nutritional yeast, butter, lemon juice and cooked pumpkin, combine and mash pumpkin through the rice
  7. Grate cheese and stir through rice
  8. Season to taste and serve!

Serves 4