This Pumpkin Risotto goes down a treat in our household. It's got veggies in it and it's full of protein (you can classify cheese as protein right?) Just kidding, but Frankie loves this one and she's eating some veg, so I'm happy too.
1 Onion (chopped)
1/2 Zucchini (finely grated)
500g Pumpkin (chopped into very small pieces)
2 cups Arborio rice
3 tbs White wine (optional)
1 L Vegetable Stock
1/2 cup Parmesan cheese (grated)
Saute' the onion in a generous glug of olive oil. Add the zucchini and pumpkin, and cook for another minute or so.
Add the arborio rice and give it a good stir, covering it in the olive oil. Then add the white wine (if using) and continue to stir for 2 minutes.
Add 250ml of the stock and keep staring till it's absorbed the liquid. Repeat this process till you have used all the stock and the rice is cooked. Add small amounts of boiling water if it needs to cook longer.
At this point your pumpkin will be soft and mush through the rice, giving your risotto a lovely orange colour.
Once cooked, let it sit off heat for 5 minutes and add the parmesan cheese and a little salt if using.
Store in the fridge for up to 3 days, or freeze for up to 3 months..