Easy Pumpkin Risotto

Super easy, tasty and healthy packed full of flavour. This is a great way to get in your carbs. Pumpkin is also super low in calorie, (20 cals per 100g) this is one I like to bulk make this and it’s good to go for 3-4 days

What you’ll need;

- 300g of uncooked risotto

- A whole jap pumpkin 

- 200g of sun dried tomato

- 1 large onion

- 1 tablespoon of minced garlic ( or use 8-10 cloves of fresh)

- Parmesan cheese

- Pine nuts (optional)

- 1L of chicken stock

- 1/2 cup of white wine 

- Salt and pepper to taste

What you’ll need to do

1. Preheat the oven to 180°

2. Cut up the pumpkin to a 1cm thickness and put on a baking tray into the oven and let them cook for about 30 minutes or until soft

3. Whilst the pumpkin is cooking, dice up the onion and cook on a medium heat until transparent. Add in the garlic & risotto and cook for 2-3 minutes stirring occasionally, next (optional) add some wine and cook it out for at least 2-3 minutes on low.

4.. Add a cup of stock and stir. Once the stock is absorbed by the risotto, add more stock, continue the process until the risotto is al dente. - if you run out of stock and the rice is still slightly undercooked, add some water.

5. Once the risotto is cooking, chuck a pan on a medium - low heat and dry roast the pine nuts.

5. Next is to stir in the cooked pumpkin and the chopped up sun dried tomatoes.

6. Lastly- serve it up, add some pine nuts & some Parmesan cheese. YUM!

* you can stir through a bag of baby spinach, this will wilt down to nothing & give you an extra hit of iron & protein