Pumpkin & Green Bean Risotto – for 4

Risotto
Posted in:
Prep: 5-10 min
Cook: 30 min
Dietary: , ,
Serves:
4
Cost: $

Ingredients

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

Directions

  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

Tips

  • 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

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