Pumpkin and Almond Risotto 

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A delicious risotto variation - with almonds for crunch!

Ingredients:

2 Tbsp olive oil

1 onion, chopped

2 clove garlic, crushed

2 1/4 cup Arborio rice

1/2 pumpkin, peeled and diced

3/4 cup white wine

1 cup water

4 cup salt-reduced vegetable stock, boiling

1/4 cup grated parmesan cheese, reduced fat

1/2 cup flaked almonds

1 Tbsp fresh oregano, chopped

Directions:

Heat oil in saucepan. Add onion and garlic. Cook until onion is tender. Add rice and pumpkin. Cook, stirring, for 2 minutes. Add wine. Bring to the boil. Cook until nearly all of the liquid is absorbed.

Combine stock and water. Add stock mixture, a little at a time. Stir until all liquid has evaporated and the rice is cooked. Stir in Parmesan cheese, almonds and oregano.
Serve with a fresh green salad.

Variations:

Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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