Ingredients
- 2 tbs extra virgin olive oil
- 5 garlic cloves, peeled and crushed
- 1 cup mushrooms, sliced
- 1L vegetable stock
- 2 cups arborio or brown rice
- 3 tbs nut butter of choice
- 1 cup pumpkin, diced
- 2 cups baby spinach, shredded
- 1 cup walnuts, crushed
- 4 sprigs thyme, chopped
Method
- In a large saucepan, heat 1 tbs oil and saute garlic. Add mushrooms and cook for a further 5 minutes.
- Add vegetable stock and rice and cook until all the liquid has been absorbed. Stir through nut butter.
- In another pan, heat remaining oil and cook pumpkin until tender. Add to the risotto mix.
- Stir baby spinach, thyme and half the walnuts through the risotto.
- Divide risotto between four and sprinkle with remaining crushed walnuts. Enjoy.
Credit
Recipe courtesy of Rebecca Gawthorne
Nutrients per serve |
Energy |
3454kJ |
Protein |
19g |
Fat |
43g |
Saturated fat |
4g |
Carbohydrate |
87g |
Sugars |
8g |
Dietary fibre |
9g |
Sodium |
1024mg |