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Roasted Pumpkin Risotto

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Ingredients

400g Pumpkin or Butternut squash Cut into 1" Cubes
1 tbsp Olive Oil
750ml Hot Vegetable Stock
2 Leeks Trimmed and finely sliced
40g Butter
200g Risotto Rice
2 tsp Ground Cumin
150g Frozen Peas
Salt and Pepper
50g Grated Parmesan Cheese Or Vegetarian equivalent
1 Small handful of coriander Roughly Chopped

Roasted Pumpkin Risotto

Features:
  • Gluten Free
  • Vegetarian
  • Easy

Ingredients

Directions

Share

This tasty roasted pumpkin risotto is gluten free and perfect to share with the family! It can also be vegetarian by swapping the Parmesan cheese for vegetarian Parmesan or similar!

Steps

1
Done

Pre-heat the microwave oven to 180C

2
Done

Place the cubed pumpkin or squash on the baking tray and drizzle with the oil. Place in the middle shelf position and roast for 30 mins.

3
Done

Place the leeks and 25g of the butter in a large bowl. Cover and place on the base of the oven and cook on HIGH MICROWAVE for 3 mins.

4
Done

Add the rice, cumin, salt and pepper to the leeks and stir in the hot stock. Cover and cook on HIGH MICROWAVE for 10 mins. Stir and add the pumpkin and peas, continue to cook for a further 15 mins, stirring half way.

5
Done

Mix in the parmesan cheese, cover and leave to stand for 2-3 mins before serving.

The Ideas Kitchen

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Vegan Roasted Pumpkin and Coconut Soup
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Cranberry, Pumpkin & Pecan Bread