Recipe 13/52
My veggie recipes have been veering towards curry for a few weeks and I made an effort to find a new recipe that was a bit different this week. This veggie twist on a risotto was tasty and pretty easy to make and was so good TBM said he would have it again, no bad for a confirmed carnivore.
Ingredients
1/2 pumpkin, cubed
Large handful of rocket
Small handful of pine nuts
1/2 packet of feta, cubed
Smoked Paprika
2 colves of garlic, crushed
Arborio rice
Veggie stock
Parmesan
Salt and Pepper
Heat oven to 180 and put the pumpkin on a tray, drizzle with olive oil and sprinkle over paprika and add in the garlic, stir to coat then pop in the oven.
Give the pumpkin about 15 minutes and make the risotto, I use 2 handfuls of rice per person and one for the pot.
Take the pumpkin out at about 20 minutes and give it a stir.
Finish the risotto and quickly toast the pine nuts in a dry frying pan, being careful not to burn them.
Wash the rocket through and let it drain.
Once the risotto is ready take the pumpkin out of the oven, dish up the risotto, add the rocket, pumpkin, nuts and feta.
My veggie recipes have been veering towards curry for a few weeks and I made an effort to find a new recipe that was a bit different this week. This veggie twist on a risotto was tasty and pretty easy to make and was so good TBM said he would have it again, no bad for a confirmed carnivore.
Ingredients
1/2 pumpkin, cubed
Large handful of rocket
Small handful of pine nuts
1/2 packet of feta, cubed
Smoked Paprika
2 colves of garlic, crushed
Arborio rice
Veggie stock
Parmesan
Salt and Pepper
Heat oven to 180 and put the pumpkin on a tray, drizzle with olive oil and sprinkle over paprika and add in the garlic, stir to coat then pop in the oven.
Give the pumpkin about 15 minutes and make the risotto, I use 2 handfuls of rice per person and one for the pot.
Take the pumpkin out at about 20 minutes and give it a stir.
Finish the risotto and quickly toast the pine nuts in a dry frying pan, being careful not to burn them.
Wash the rocket through and let it drain.
Once the risotto is ready take the pumpkin out of the oven, dish up the risotto, add the rocket, pumpkin, nuts and feta.