Pumpkin & Green Bean Risotto

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


  • 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


  • 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.