Pumpkin, Thyme & Lemon Risotto
Pumpkin, Thyme & Lemon Risotto
This simple plant-powered vegetarian risotto is a delicious budget-friendly meal. If you happen to have any leftovers, roll them into little balls and fry them to make arancini.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil or butter
- 1 onion, diced
- 3 cloves garlic, minced
- ½ bunch thyme
- Zest 1 lemon
- Juice ½ lemon
- 400g Arborio rice
- 1L broth or stock
- Sea salt & pepper, to taste
- 400g pumpkin, peeled & diced 1-2cm
- 50g parmesan, finely grated
- 100g feta (optional)
- 30g spinach or rocket
Method
- Start with sautéing the onion for 5 mins until it starts to soften. Do this on the stovetop or in your slow cooker if it has a sauté function.
- Add the garlic, thyme, lemon zest and rice and stir for a couple of mins until the rice looks translucent.
- Add the stock, lemon juice and seasoning well. Stir through the pumpkin and cook for 4 hours on high or 8 hours on low.
- Prior to serving, stir in the parmesan, feta and greens. Taste, adjust the seasoning and enjoy immediately with a green salad.
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