Pumpkin & Green Bean Risotto

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Servings 1

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • 1 sprig spring onion sliced
  • 1 clove garlic minced
  • 1/3 cup arborio rice
  • 3/4 cup pumpkin skinned and sliced into 1cm cubes
  • 1/2 teaspoon dried thyme
  • 1/2 cup green beans ends trimmed and sliced
  • 1/3 cup green peas frozen
  • 1/2 cup vegetable stock
  • 1/2 zucchini grated and excess liquid drained
  • 1 cup baby spinach
  • 1/2 tablespoon parmesan cheese grated
  • salt & pepper to taste
  • 1/4 lemon

Instructions
 

  • In a medium skillet, over medium heat, add the olive oil, onions and garlic, and sauté in the pan for 2 minutes.
  • Add the rice, stock, pumpkin and thyme to a medium skillet over medium heat, and bring to the boil.
  • Once boiling, reduce heat to simmer and leave for a 15 minutes until liquid has reduced and the rice is almost cooked. If required, add water until rice is close to being cooked.
  • Add in the zucchini, green beans, and peas and leave to simmer for 3-5 minutes or until liquid has reduced.
  • Stir in the spinach, Parmesan and salt and pepper.
  • Serve with a lemon wedge and some extra thyme.
Keyword Winter

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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