Cozy up to a warm bowl of this winter risotto packed with rich winter flavors
INGREDIENTS (4-5 serves):
500g of Kent pumpkin
1 tbsp of olive oil
Salt & pepper
3 cups of veggie/ chicken stock
300g of arborio rice
2 cloves of fresh garlic minced*
1 large red capsicum
1/4 cup of nutritional yeast
*skip to make this fodmap friendly
METHOD:
1. Preheat oven / air fryer.
2. Chop the pumpkin into cubes. Coat 1/2 of the pumpkin in olive oil, s&p and 2 tbsp of nutritional yeast and pop in the air fryer for 10-12 mins at 180C.
3. Steam the other half of the pumpkin to form a puree. Add the stock (hot) to the puree and mix well
4. In a large pot on medium heat add a good splash of olive oil and minced garlic. Cook for 2 minutes until fragment and then add the capsicum and arborio rice. Saute the rice for 3 minutes
5. Add 1/2 a cup of the pumpkin&broth mixture to the pot, slowly stir and allow rice to lightly simmer until liquid has been absorbed. Add additional liquid, stir and continue until all the broth has been used up.
6. Mix in nutritional yeast and some freshly cracked black pepper
7. Serve the risotto up with the baked pumpkin cubes. I also recommend adding some cooked chicken thighs and parmesan
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