Pumpkin & Green Bean Risotto – for 2

Posted in:
Prep: 5-10 min
Cook: 30 min
Dietary: , ,
Cost: $


  • 2 teaspoons olive oil
  • 1 garlic clove finely chopped
  • 1 small onion chopped
  • 3/4 cup brown rice uncooked
  • 1/2 cup dry white wine
  • 1/2 litre vegetable stock hot
  • 1.5 cups pumpkin diced
  • 1 cup green beans ends trimmed
  • 1/2 lemon grated rind and juice
  • cracked black pepper to taste to taste
  • 1/4 cup shaved parmesan to garnish


  1. Heat olive oil in a heavy based large saucepan. Add garlic and onion and cook for 1-2 minutes, or until onion is soft
  2. Add rice and cook for 1-2 minutes, stirring to coat grains. Pour in wine and cook, stirring until all liquid is absorbed
  3. Add stock gradually, a cup or so at a time, and cook, stirring occasionally
  4. After 10 minutes add pumpkin, then continue adding more stock until rice is cooked (approx. 10 more minutes)
  5. Add beans and cook for 2-3 minutes or until beans are just tender
  6. Add lemon juice and grated rind, season to taste with pepper and remove from heat. Cover and allow to sit for 5 -10 minutes
  7. Serve immediately topped with shaved parmesan

Serves in 1 portion

  • Vegetables2 1/4
  • Cereals1 1/2
  • Dairy1/3
  • Unsaturated Spreads/Oils2/3
  • Discretionary Choices1/4

What was swapped?

White rice was swapped for brown rice


  • Using brown rice instead of white rice will help to increase fibre and B group vitamins
  • For variety, you might want to add diced chicken breast when the onion is cooked (before adding rice), and swap beans for asparagus

Leave a Reply

Your email address will not be published. Required fields are marked *

Please type the characters of this captcha image in the input box

Please type the characters of this captcha image in the input box

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>