Roasted pumpkin, asparagus and mint risotto

roasted-pumpkin-asparagus-mint-risotto
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 30 m
  • Ready in: 50 m
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How to Make Roasted pumpkin, asparagus and mint risotto?

Credit by: KingOfChef

Ingredients

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Nutrients

1825 kj ENERGY
10.4g FAT TOTAL
1.8g SATURATED FAT
3.9g FIBRE
10.1g PROTEIN
694mg SODIUM
72.7g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with half the oil. Bake for 20 minutes or until just tender.

  • Step 2

    Meanwhile, combine stock and 2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer until needed.

  • Step 3

    Heat remaining oil in a large, heavybased saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute.

  • Step 4

    Add 1/3 cup hot stock mixture to rice mixture. Stir until rice has absorbed stock. Add another 1/3 cup hot stock. Repeat until rice is tender and creamy (this will take about 25 minutes).

  • Step 5

    Add asparagus and peas to rice mixture with last 1/3 cup hot stock. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat. Stir in shredded mint and two-thirds of the pumpkin. Divide risotto among bowls. Top with remaining pumpkin and mint leaves. Serve.

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