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Fresh Living Network
Roasted pumpkin and leek risotto

Roasted pumpkin and leek risotto

A hearty vegetarian dish that will also satisfy meat eaters. Pumpkin is crammed with vitamin A, which is essential for vision and immune function.
5
RECIPE TYPE:Mains
 
ENERGY 1788KJ
CARB 50g
PROTEIN 22g
FAT 14g
Method
  • Preheat oven to 220C
  • Dice pumpkin chunks into 2cm pieces. Place on a baking tray with olive oil. Season and roast for 20 minutes or until golden.
  • Bring stock to the boil in a pot, reduce heat to simmer, and cover
  • Heat oil in a large saucepan and sauté leeks and onions until soft. Add garlic and sauté for a further 1 minute.
  • Toss in rice; stir to coat in oil. Add wine. Stir while cooking until liquid is absorbed.
  • Add stock, a ladle at a time, stirring until liquid has been absorbed. Cook for 35 minutes or until rice is tender.
  • Toss in Parmesan and butternut. Stir to mix, then serve.

Cook's tips

  • Think pink. Replace white wine with red and add 2 beetroot (grated) for a spectacular risotto.
  • The wine can be replaced with stock
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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