Pumpkin Risotto with Silverbeet 

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Try this risotto for a satisfying meal.

Ingredients:

400 g pumpkin

3 cup vegetable stock, salt-reduced*

1 onion, finely chopped

1 fennel bulb, stalks discarded and finely chopped

2 cloves garlic, crushed

1 1/2 cup Arborio rice

1 bunch silverbeet, trimmed, washed and chopped

Directions:

Peel pumpkin and chop into cubes. Steam or microwave until tender. Bring vegetable stock to the boil and allow to simmer.

In another saucepan, place onion, fennel, garlic and rice. Cover with a little of the stock. Stir well and cook uncovered over moderate heat. Continue adding stock as required, stirring often until rice is cooked and stock is absorbed.

Stir in pumpkin and silver beet. Cook for a few more minutes and serve.

Variations:

Serve with grated Parmesan cheese and a fresh garden salad, if desired. Serving suggestions not included in nutritional information.

* If a gluten-free recipe is required, please check this ingredient carefully to make sure it does not contain gluten.

Author:

Fresh Finesse

Member Comments: (1)

By: glenisvalerie - 2011-12-31
Had never thought to add fennel to a pumpkin risotto. Adds an interesting flavour! Yummy