There’s nothing like a creamy risotto, and this one ticks all the boxes. Plus, it keeps really well, so it’s perfect for meal prep.
Ingredients (serves 4)
- 800g Kent Pumpkin, peeled & cut into cubes
- 3 cups of Vegetable Stock (low FODMAP)
- 1 TBSP Garlic infused olive oil
- 1 TBSP Fresh Thyme, chopped
- 250g Arborio rice
- 2/3 cup White Wine
- 45g Pumpkin Seeds
- 50g Feta, crumbled
Instructions
- Preheat the oven to 200°C. Place the pumpkin on a lined baking tray, drizzle with garlic-infused olive oil, season to taste, and roast for 25 minutes or until soft.
- Meanwhile, add vegetable stock to a small saucepan and bring to the boil, reduce heat to low and hold at a simmer
- Heat 1 tbsp of garlic infused olive oil over medium heat in a heavy based saucepan. Add the thyme leaves and let cook for 1 minute. Stir in the rice for 1 minute and then pour in the white wine and cook, stirring, until the wine reduces by half.
- Add half a cup of the stock to the rice and stir with a wooden spoon until the liquid is absorbed. Keep adding the stock ½ cup at a time, stirring constantly and allow the liquid to be absorbed before adding more stock. Continue this for approximately 15 minutes
- Add the roasted pumpkin to the mix along with any stock that is left, and cook stirring for a further 5 minutes until the rice is tender and risotto is creamy
- Turn off the heat, cover and let stand for 5 minutes
- Stir through the pumpkin seeds and feta before serving, divide amongst bowls and top with fresh thyme leaves.
*This recipe is originally sourced from Monash Low FODMAP website.
