Rice Cooker Pumpkin Risotto

Food & Nutrition

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4 SERVES

10 MIN PREP

25 MIN COOKING

319 CAL/SERVE

INGREDIENTS

500g Pumpkin, diced into 2cm cubes
1 Cups Arborio Rice (200g)
1000g Liquid Vegetable Stock
1 Onion (145g), diced finely
2 Cloves Garlic (6g), crushed
2 Teaspoons Olive Oil (10g)
4 Tablespoons Grated Parmesan (28g)
1 Pinches Pepper (2g), to taste
4 Leaves Sage (2g)

METHOD

Dice your pumpkin and onion.
Turn on your rice cooker and allow it to warm. Add the olive oil, garlic and onion and cook stirring for 1 minute.
Pop the pumpkin in and stir for a further 1 minute.
Add the arborio rice and stock. Stir and then close the lid.
Give the risotto a stir after ten minutes and place the lid back down.
The rice cooker will stop cooking when the rice is cooked.
Once cooked, serve with parmesan, pepper and sage.

Nutritional Information Per Serve*

Calories 319 // Protein 9.5g // Fat Total 6.5g // Fat Saturated 2.2g // Carbohydrates 51.9g // Sugars 9.7g // Sodium 1113.2mg // Dietary Fibre 4.8g

Low In Fat

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