Spiced Pumpkin Risotto
Logan Reserve State School, QAST
- Tearne Meredith
- Preheat oven to 180c
- Cut the pumpkin into small bite size pieces. In a small bowl add the pumpkin, oil and Moroccan spice. Blend well, then place on tray and cook in oven for approx. 20 minutes, or until cooked.
- In a medium pot, brown the onion (diced) then add the garlic. Once mixed add rice and 1 cup of stock. Cook through then add rest of stock and simmer stirring occasionally.
- Once cooked, remove from heat and add pumpkin and parmesan. Stir through till combined well and serve warm.
This warm and wholesome spiced pumpkin risotto is tasty, full of energy and fills your belly.
To up the veggie content, consider adding mushrooms and spinach!