Pumpkin lovers will really enjoy this risotto!
Ingredients (serves 4)
- Half Pumpkin
- 3 Cubes vegetable stock
- 3 cups risotto rice
- A punnet Cherry tomatoes
- Half packet Spinach
- 1 block Fetta cheese
Method
- Finely cut onions and fry with risotto rice until it turns a little brown. Boil or fry little cubes of pumpkin in a pot until a bit soft.
- All 3 cubes of vegetable stock with 200ml of hot water in a jug then add to rice. When rice is nearly cooked add spinach and the pumpkin.
- Add fetta once served.
Notes
Can be made with sweet potatoes if preferred and you can add chicken if you like.
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