This creamy loaded with flavour vegetarian meal with pumpkin and peas packed full of nutrients will impress all your friends or the kids any time of the week. The creaminess of the risotto comes from the starch in the rice with a little help from some butter and parmesan added at the end.
Prep: 5 Minutes
Cook: 40 Minutes
This recipe is: Gluten-free, Vegetarian, Delicious
50ml Extra Virgin Olive Oil
3 tablespoons Onion Chopped
3 tablespoons Leek Flakes
I cup Arborio Rice
2 teaspoons Garlic Granules
Salt and Pepper
1.5 Lt Vegetable Stock (or chicken stock for added richness)
1 cup Pumpkin Diced
1/2 cup Peas Whole Dried
30 grams Butter
20 grams Parmesan Cheese (Grated)
Rehydrate the Onion Chopped & Leek Flakes in a bowl of warm water for 15 minutes.
In a small pot bring the stock to a boil. Keep warm over low heat.
Heat Oil in a saucepan over medium heat, then add onion and leek then cook for 3 minutes
Add Arborio Rice & Salt, then cook for 3-4 minutes until the rice goes translucent around the edges.
Add 1 cup stock and cook until absorbed, stirring frequently.
Stir in 2 cups stock; cook for 3 minutes stirring constantly.
Add Pumpkin Diced And Whole Dried Peas and 2 cups of stock or until liquid is nearly absorbed,
Add 1 cup stock and cook until absorbed,
Add remaining stock, 1/2 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next.
Remove risotto from the heat, then stir in the remaining stock, butter, pepper, cheese & chopped parsley