Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardPumpkin & Pesto Risotto
Looking for a mid-week dinner that’s healthy and tasty? This simple vegetable risotto is sure to impress and is easy to prepare.
Ingredients
- 650g pumpkin, cubed into 2cm pieces
- 2 Tbsp olive oil
- 1 onion diced
- 1 ½ cups Arborio rice
- 2 ½ cups vegetable stock
- 2 Tbsp sundried tomato pesto
- 1 cup rocket leaves to serve
Method
- Preheat oven to 220°C. Peel and dice pumpkin into 2cm cubes. Place on lined baking tray and toss with 1 Tbsp olive oil, roast for 20 minutes or until just soft.
- Heat 1 Tbsp olive oil in a large saucepan, cook onion until soft. Add rice and stir well
- Add 2 cups of vegetable stock to pan. Simmer for about 15 minutes and stir regularly.
- Add the remaining ½ cup of stock and continue to cook for a further 10 minutes or until the rice is tender yet firm to the bite.
- Stir in the sundried tomato pesto and gently mix the pumpkin pieces through
- Serve risotto topped with rocket leaves and a drizzle of garlic oil
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