This is a great winter meal and the ingredients are super affordable - one of my go to's! You can pretty much substitute any other veg in there as well depending on what's in season. A good summer version is cherry tomatoes, basil, lemon and parmesan. This recipe serves two, but you can easily double it.
Ingredients
Quarter of a pumpkin
400g mushrooms
4 sticks of kale
1 cup of risotto rice
3 cups of veggie stock
2 cloves of garlic chopped
1 onion chopped
Salt & pepper
Method
Start by chopping up your pumpkin into small 2cm pieces and putting it on a roasting dish with olive oil, salt and pepper. Roast in the oven at 180 degrees until soft and golden - about 20 mins.
While the pumpkin is roasting, chop up your other veggies and onion and garlic.
In a hot pan, add a drizzle of oil and fry the rice lightly with the onion and garlic until looking golden. Add in the mushrooms and fry for a couple more mins.
While the rice is frying, you'll want to fry your kale slightly in a separate pan till it's soft and crispy.
Start to add stock gradually to the rice, letting it soak up each time before adding more. Once you've used up all the stock, you can add in the kale and give it a good stir.
When the pumpkin is ready stir that in too.
For a cheesy garnish you can add some parmesan on top, or for a vegan alternative nutritional yeast works nicely.
Enjoy.
Eva x
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