Murder By Pumpkin Risotto
1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, finely chopped
2 tablespoons of coconut oil
6oz Arborio rice
9oz pumpkin, diced small
2 oz ORGANIC butter
Salt & black pepper
Heat the stock to boiling then keep to a very low heat.
In a separate heavy-based saucepan, sweat the onion in the oil until soft but not browned.
Add the chopped sage and cook for another 2 minutes.
Add the rice and mix well to coat the grains with oil, then pour in 1/3 of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin and a little more stock, and continue until the stock is absorbed.
Continue adding a little stock at a time, until the pumpkin is al dente. You may not need all the stock. The mixture should be loose and creamy.
Stir the butter into the risotto and season with salt & pepper.
Risotto should be served with parmesan but it’s not waist friendly, so do without!!!!
Still got left over pumpkin from Sunday? Here are some great healthy recipes you can try out!
Monday - Revenge Of The Pumpkin Ratatouille
1 tbsp coconut oil
1 onion, chopped
1 green pepper, seeded and diced
1 courgette, diced
4 tomatoes, diced
2 garlic cloves, crushed
¼ tsp paprika
1 tsp fresh Rosemary or Thyme or ¼ dried
Salt n pepper
Heat the oil in a large pan. Cook the onion for 5 minutes then add the green pepper, pumpkin, courgette, tomatoes and garlic. Sprinkle with the paprika, herbs and salt & pepper to season.
Cover the pan and cook gently for 30 minutes stirring occasionally until all the vegetables are tender. Serve immediately