This winter has had me craving risotto! And, I love the flavour combination + textures of the elements in this dish.
So nourishing for the soul.
This recipe serves 3. Of course, you can double for guests.
15-20 cubes of peeled 1.5cm pieces of pumpkin
extra virgin olive oil
1/2 brown onion diced finely
2 garlic cloves diced finely
1 cup arborio rice
1 ltr organic vegetable stock
4-5 cubes frozen spinach
cracked black pepper
bunch of broccolini
handful of sage leaves
soft goat’s cheese or, creamy persian feta
Preheat the oven to 180c.
Place the pumpkin cubes on a lined tray, drizzle with a little evoo, season with sea salt + roast until cooked. Set aside.
Bring the vegetable stock to a simmer in a pot.
Heat a large deep heavy based pan over a medium heat + add 1/2 tbsp of butter + a good drizzle of olive oil. Add the onion + garlic and cook for 5 minutes, or until softened.
Add the rice and stir to coat. Add the stock a ladle at a time (allowing it to absorb each ladle) + continue to stir until all the stock is in the pan.
Stir in the spinach (you don’t need to drain as the extra liquid is required), add a nob of butter and season. Continue to cook until the rice is tender with a little bite + oozy (al-dente).
Sauté the broccolini in a small frypan over a medium to high heat in a little evoo for 5 minutes (you want a nice, slightly crunch texture to it). Add the sage leaves in the last minute of cooking + fry until crispy.
Serve the risotto in bowls. Top with roasted pumpkin + broccolini. Add a generous dollop of goats cheese on top.
Scatter with sage leaves + grate parmesan all over.
I love all the feedback via messages/email when you cook my dishes! Interested to know what you think of this one?
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Happy day to you!
With love + in glorious health,