Pumpkin risotto

Sprinkle with pumpkin seeds for added crunch.

Pumpkin risotto


Serves 4

1 Tbsp canola oil
1 onion, peeled and chopped
1½ cups short grain rice
3½ cups water
2 cups diced pumpkin
1 tsp cumin seeds
pinch salt
freshly ground black pepper, to taste
4 Tbsp grated cheese
4 tsp chopped fresh coriander
sprigs of coriander


Heat oil in a large heavy-based frying pan, add onion and cook until soft.
Stir in rice and cook, stirring, until it whitens.
Add the water, pumpkin and cumin seeds, cover and simmer for about 20 minutes or until the liquid is absorbed and the rice tender.
Add salt and pepper.
Place in 4 bowls, garnish with cheese and coriander and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1680kj
Protein 9.9g
Total fat 9.6g
- saturated fat 3.8g
Carbohydrates 66.8g
- sugars 4.8g
Fibre 3.4g
Sodium 132mg

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