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Serves 4 ❄
- 750ml vegetable stock
- 700g butternut pumpkin, peeled, seeded and cut into 2 cm cubes
- 140g arborio rice
- 50g grated parmesan
Not only is ‘ meatless’ good for your budget but reportedly, it may also be ‘ mood boosting!” Eat lots of fruit and veggies on Monday and your likely to be in a more positive mood on Tuesday.
In a saucepan, bring the vegetable stock and pumpkin pieces to the boil. Reduce heat, cover and simmer for 10 minutes. Add the rice and continue to simmer for 10 minutes, stirring regularly, or until the rice is softened, and most of the liquid has been absorbed. Stir through half the Parmesan and Susan with sea salt and pepper. Serve sprinkled with remaining Parmesan.
there are so many variations to the versatile risotto, this simple little rice dish is a big time comfort food, flavour it with whatever your family will eat; mushrooms, peas, bacon, cashews, asparagus, chicken or cheese – variations are endless!
Use leftover risotto is stuffing for bake, capsicum and zucchini’s. Serve it as an entree, main, or even a side.
Add a s and worcestershire sauces to the egg for extra flavour.
Source: 4 Ingredients Menu Planning
