LIVING GLUTEN FREE
November 14, 2016
I love risotto. Simple to throw together, yet such a warming and hearty dish. Although this recipe is vegetarian, you could always add in some chicken if you have carnivores in your household!
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup Arborio rice
1.5 litres vegetable stock
1/2 cup white wine
3 tablespoons parmesan cheese, grated
350 grams pumpkin, chopped into small chunks
1 cup spinach leaves
1 tablespoon dukkah
Heat the oil in a large pot over medium heat.
Add the garlic and pumpkin and fry until the garlic lightly browns.
Meanwhile, pour the stock into a separate pot and bring to a gentle boil.
Add the rice to the garlic and pumpkin, then add half a cup of stock. Stir continuously.
Continue to stir, adding half a cup of stock every few minutes until all the stock has been used.
Add the white wine, parmesan, spinach and dukkah and stir well.
Cook for another three to four minutes or until the spinach is wilted and pumpkin is soft.