Eloise Turner |

Creamy Pumpkin & Kale Risotto

This yummy recipe features our favourite stock concentrate from Urban Forager. It's FODMAP-friendly, gluten-free, plant-based, and can easily be made vegan. Also, so unbelievably simple to make.

Ingredients (serves 4)

  • 3 tsp FODMAP vegetable stock concentrate
  • 3 cups boiling water
  • 1 tbsp onion-infused olive oil
  • 1 tbsp garlic-infused olive oil
  • 1 cup arborio rice
  • 1 cup roast pumpkin (Japanese) puree
  • 2 cups chopped kale
  • ½ cup parmesan cheese (omit if vegan)
  • Salt & pepper to taste
  • Pumpkin seeds to top

Creamy Pumpkin & Kale Risotto Ingredients


  1. Add the stock concentrate and boiling water to a jug and stir to combine. 
  2. In a large pot, heat the oil over high heat. Add the rice and saute for 1-2 mins. 
  3. Add in the pumpkin puree and stir to combine. 
  4. Reduce to medium heat then gradually add in the stock. 
  5. Once the stock has been completely absorbed, the rice should be tender and creamy. If not, continue to add boiling water until you’ve reached your desired consistency. 
  6. Stir through the kale, parmesan cheese and salt & pepper, topping with pumpkin seeds and your choice of protein to serve. 
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