Spiced Pumpkin Risotto

Ingredients

• 500 grams of pumpkin
• 2.5 tablespoons of olive oil
• 1 TBS of bush tomato powder
• 1 TSP of cinnamon myrtle
• 1 TSP of ground native pepper leaf
• 1 small onion, diced finely
• ¾ cup of Arborio rice.
• 2 cups of vegetable stock

Toasted Hemp Seeds:

• ¼ cup of hulled hemp hearts
• 1 TSP of cinnamon myrtle
• ¼ teaspoon of olive oil

Instructions

1. Pre-heat oven to 200°C
2. Peel and de-seed your pumpkin and cut into wedges. Place in a bowl with 2 tablespoons of olive oil and the spices and toss until well coated.
3. Lay the pumpkin out on a lined baking tray and roast for 45 minutes, until richly caramelised, turning once mid-way through cooking.
4. Remove and cool slightly before pureeing.
5. Heat the remaining oil in a large ovenproof casserole dish over medium heat.
6. Cook the onion until soft and translucent.
7. Add the Arborio rice and cook for two minutes, stirring constantly.
8. Add the vegetable stock and bring to the boil, stirring occasionally.
9. Stir the pumpkin through.
10. Cover dish and place in oven for 25-30 minutes, or until rice is tender.
11. You can stir the rice once during cooking, but it really isn’t necessary.
12. Once cooked, remove from oven and stir.
13. You can add a dash of extra stock if you like your risotto looser.
14. While the risotto cooks, make the toasted help seeds by tossing all of the ingredients over med-high heat until the hemp seeds are golden and fragrant.
15. Serve with a dollop of coconut yoghurt and a scatter of toasted hemp seeds.

 

Click here to find out more. --> NATIVE SPICED PUMPKIN RISOTTO – Aus Superfood Co