Pumpkin, sage, risotto in no time
A bowl of this creamy risotto will satisfy even the hungriest teen after sports practice.
Add rice, stir and cook for 1 minute, until rice starts to look translucent. Add one cup of warm stock and cook for about 3 minutes, stirring often, until all liquid from the first cup has been absorbed.
Repeat with one cup measures, until all stock has been added, this process will take about 20 minutes, or until rice is tender. Halfway through adding the stock, fold peas and of the roasted pumpkin through risotto, then continue with the process of adding remaining stock.
Finely chop spinach and fold though risotto, along with first measure of parmesan cheese. Season to taste with salt and pepper.
To serve, divide creamy pumpkin and spinach risotto between bowls. Sprinkle over remaining roasted pumpkin and parmesan cheese and garnish with chopped walnuts.
Creamy pumpkin and spinach risotto with sage is a great winter meal.