Roasted Pumpkin, Asparagus and Mint Risotto

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Roasted Pumpkin, Asparagus and Mint Risotto

 

 

5OOg butternut pumpkin, peeled, cut into 2 cm (3/4 " ) cubes

8 teaspoons olive oil

2 cups vegetable stock

1 brown (yellow) onion, finely chopped

1 1/2 cups arborio rice

1 bunch asparagus, trimmed, cut into 3 cm (1 1/4 " ) lengths

1/2 cup frozen green peas

8 teaspoons shredded fresh mint small fresh mint leaves, to serve

 

 

1. Preheat oven to 200 C (400 F). Place pumpkin on a baking tray.

Drizzle with half the oil. Bake for 20 minutes or until just tender.

 

2. Meanwhile, combine stock and 2 cups cold water in a saucepan over

high heat. Cover and bring to the boil. Reduce heat to low. Simmer

until needed.

 

3. Heat remaining oil in a large, heavy-based saucepan over medium

heat. Add onion. Cook, stirring often, for 5 minutes or until soft.

 

4. Add rice. Cook, stirring, for 1 minute.

 

5. Add 1/3 cup hot stock mixture to rice mixture. Stir until rice has

absorbed stock.

 

6. Add another 1/3 cup hot stock. Repeat until rice is tender and

creamy (this will take about 25 minutes).

 

7. Add asparagus and peas to rice mixture with last 1/3 cup hot stock.

Cook, stirring for 5 minutes or until vegetables are just tender.

Remove from heat.

 

8. Stir in shredded mint and two-thirds of the pumpkin.

 

9. Divide risotto among bowls. Top with remaining pumpkin and mint

leaves. Serve.

 

 

Serves 4.

 

 

 

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Nutrition per serve - 1825kJ; 10.4g fat; 1.8g sat fat; 10.1g protein;

72.7g carbs; 3.9g fibre; Omg cholesterol; 694mg sodium.

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