Be the hit of the potluck dinner party with one of these crowdpleasing, easy-to-transport recipes.
Be the hit of the potluck dinner party with one of these crowd-pleasing recipes
Pumpkin, Pea & Feta Risotto Ready in 1 hour. Serves 4
500g pumpkin, chopped coarsely 1 tablespoon olive oil 2 cups chicken stock 2 cups water 1 brown onion, chopped finely 2 cloves garlic, crushed 1½ cups arborio rice 250g grape tomatoes 1 cup frozen peas
cup finely grated parmesan 100g soft feta cheese, crumbled 1 tablespoon chopped fresh herbs
such as thyme or basil • Preheat the oven to 220°C.
• Combine the pumpkin and half the oil in a medium, shallow, flameproof casserole dish. Roast, uncovered, about 20 minutes or until tender. Remove from the dish.
• Reduce the oven to 180°C. Bring the stock and water to the boil in a medium saucepan. Reduce the heat, then simmer, covered.
• Meanwhile, heat the remaining oil in the same dish and cook the onion and garlic, stirring, until the onion softens. Add the rice, then stir to coat in the onion mixture. Stir in the simmering stock mixture. Cover the dish with foil. • Bake 25 minutes, stirring halfway through cooking time. Remove from the oven. Stir in tomatoes and peas. Bake, uncovered, about 10 minutes or until rice is tender. Stir in pumpkin and parmesan. Season to taste. Sprinkle with feta and fresh herbs.
PER SERVE: Energy: 508 kcal, 2123kj Protein 18.4g Fat: 13.9g Saturated fat 6.4g Carbohydrate 73.7g Fibre 6.1g