Ditch the meat, this is a great vegetarian weeknight meal.
Ingredients
- 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 1 tablespoon olive oil
- 1 litre (4 cups) Massel chicken style or vegetable liquid stock
- 1 brown onion, finely chopped
- 1 cup (200g) arborio rice
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) PHILADELPHIA Original Cream For Cooking, a cream alternative
Pesto
- 1 cup loosely packed basil leaves
- 1/4 cup (45g) toasted pinenuts
- 1/4 cup (20g) finely grated parmesan or vegetarian hard cheese
- 2 garlic cloves, finely chopped
- 1/4 cup (60ml) olive oil
Method
- Step 1Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray. Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.
- Step 2Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
- Step 3Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the PHILLY. Stir to combine. Taste and season with salt and pepper.
- Step 4Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.
- Low carb
Nutrition
2491 kj
Energy
32g
Fat Total
6g
Saturated Fat
5g
Fibre
13g
Protein
37mg
Cholesterol
1211.04mg
Sodium
12g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: Andrew Young
- Publication: Taste.com.au
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