Spinach risotto with roasted pumpkin + goats cheese

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.
ingredients

15-20 cubes of peeled 1.5cm pieces of pumpkin
extra virgin olive oil
sea salt
organic butter
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

grated parmesan


 

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?

You can also find more inspo/recipes on my insta page @naturalhealthconsciousliving or on FB – just search, Natural Health Conscious Living.

Happy day to you!

With love + in glorious health,

Kristy xx

Garlic + leek risotto with buttery field mushies + crispy sage

There is nothing more comforting than a steaming bowl of this, with the wintery rainy weather we are having in Oz. Also good for those experiencing summer mind you, as it is not to heavy.
The flavour combination is bang on + with the addition of creamy brie that just oozes when melted – well. You had me at brie.

This risotto is a slightly wet one (exactly how I like it) + is quickly becoming a favourite + regular in our home.

serves 3 (double when having guests)

ingredients

4 large field mushrooms thickly sliced
handful of sage leaves
olive oil
organic butter
1 small leek thinly sliced (white part only)
2 garlic cloves thinly sliced
1 cup arborio rice
1/4 cup white wine
1 ltr vegetable stock
1 tbsp sour cream
fresh finely chopped parsley
sea salt
black pepper ground
freshly grated parmesan
a few slices of triple cream brie

truffle oil

*

Bring the vegetable stock to a simmer in a pot.

Heat a frypan with a drizzle of olive oil. Add the field mushrooms + a pinch of sea salt. Cook until the liquid has reduced, then add the sage leaves a little nob of butter. Fry until sage is crisp.

Heat a large deep pan and add 1/2 tbsp of butter + a good drizzle of olive oil. Add the leeks + garlic and cook for 5 minutes, until softened.

Add the rice and stir to coat, then add in the wine + bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.

Stir in sour cream, parsley (reserve a little for on top), a nob of butter and season.

Sprinkle the parmesan on top + additional parsley.

Top with a spoonful of mushrooms + 2 slices of brie.

Drizzle a little truffle oil on the risotto, if you want decadence.

Serve immediately.

With love,

Kristy x

Meatballs + spaghetti (Vegetarian)

A hearty meal, this one. Super comforting in the cooler weather and very satisfying my friends!

I’d LOVE to hear from you if you have tried my recipes, or simply see a pic of your creations. Don’t be shy little ones! It makes my heart feel full to know that I am serving you, and maybe even inspiring you to try something new.

All my love,

Kristy x

ingredients

veg balls
400g organic tinned lentils (drained + washed)
1/2 red onion diced finely
1 clove garlic diced finely
2 tbsp rice crumbs (gluten free) *you can also use GF breadcrumbs
1/4 cup organic red wine
1/4 tsp mustard
good pinch dried oregano
sea salt + cracked black pepper
1 grated carrot

grated parmesan (non-animal rennet)

tomato sauce
good glug of evoo
1/2 red onion
1 clove garlic
400g chopped organic tomatoes
1 tbsp organic tomato paste
good pinch dried italian herbs
good handful spinach leaves
fresh basil, or oregano
sea salt + cracked black pepper

quinoa spaghetti (gluten free)

method

Line a flat baking tray with paper.

Make your balls first. Fry the onion + garlic in a little evoo, until translucent. You’ll then need a blender or food processor. Blitz all of the veg ball ingredients (except for the grated carrot). Pulse a few times until the mixture comes together nicely. Don’t over do it. You still want some texture, not puree!

Empty the mixture into a bowl and stir through the grated carrot. Shape into generous balls (roughly makes 10-12). Roll meat balls in grated parmesan to coat.

Heat a generous amount of evoo in a large, deep pan over a medium to high heat. Fry the balls until golden brown all over.

Place on baking tray and set aside.

Using the same pan, heat a little more evoo over a medium heat. Add the onion and fry until translucent. Add the garlic and continue to cook for a minute.

Add the tomatoes and tomato paste. Stir through. Add the italian herbs, sea salt + pepper.  Cook for around 30 mins or until thick + reduced.

Whilst you are waiting for the tomato sauce, get your spaghetti on – with a drizzle of evoo + a pinch of sea salt in the water. Cook as per packet directions.

Add the meatballs to the tomato sauce in the pan + heat through. Stir through the spinach to wilt. Scatter with fresh basil leaves.

Serve a large spoonful on top of spaghetti (around 3 meatballs).

Sprinkle with additional parmesan shavings and serve.