Pumpkin, Sage And Feta Risotto

A handful of toasted pine nuts adds texture to this super-healthy risotto.

The ingredient of Pumpkin Sage And Feta Risotto

• 800g kent pumpkin peeled seeded cut into 2cm pieces see notes
• 750ml 3 cups water
• 1 1 2 tsp massel vegetable stock powder
• 1 tbsp olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 tbsp chopped fresh sage
• 250g arborio rice
• 160ml 2 3 cup white wine
• 75g baby spinach leaves
• 45g 1 4 cup pine nuts toasted
• 50g reduced fat feta crumbled
• fried sage leaves to serve

The Instruction of pumpkin sage and feta risotto

• preheat oven to 200u00b0c place pumpkin on a lined baking tray spray with olive oil season with pepper roast for 25 minutes or until tender
• meanwhile place water and stock powder in a medium saucepan over high heat bring to the boil reduce heat to low hold at a gentle simmer
• heat the oil in a large heavy based saucepan over medium heat stir in onion for 5 minutes or until soft stir in the garlic and chopped sage for 1 minute or until aromatic stir in rice for 1 minute or until grains appear slightly glassy add the wine and cook stirring until reduced by half
• add 125ml 1 2 cup of simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed add stock 125ml 1 2 cup at a time stirring constantly and allowing liquid to be absorbed before adding more stock continue for 20 minutes or until rice is tender yet firm to the bite and the risotto is creamy
• add pumpkin cover and stand for 5 minutes stir in spinach pine nuts and feta top with fried sage leaves

Nutritions of Pumpkin Sage And Feta Risotto

fatContent: 430 2 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2 5 grams saturated fat
sugarContent: 60 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

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