Pumpkin Risotto

INGREDIENTS:

• 15g butter melted
• 1 x onion diced
• 2 x cloves garlic crushed
• 6 x mushrooms sliced
• 1 ½ cups Arborio rice
• 1 cup diced butternut pumpkin
• 3-4 cups veggie stock
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• Optional: add additional vegetables or meat to suit your tastes.

METHOD:

1. Heat butter and oil in pan
2. Add onion and garlic to the pan and stir
3. Add the rice and cook while stiring the mixture together for approx. 1min
4. Add mushrooms and pumpkin into the pan and stir
5. Pour 1 cup of stock through and stir
6. Simmer the rice but don’t boil
7. Continue adding the stock and stir until rice is tender and veggies are soft for about 20 minutes
8. Add cheese, salt and pepper to taste

This recipe has been kindly shared by David Marston from:
www.www.mullenhealth.com.au/practitioners/david-marston