Pumpkin and Thyme Risotto
Servings: 4 servings
Calories: 338kcal
Ingredients
- 500 g pumpkin cut into chunks circa 1.5-2 inches
- 4 cups stock: 4 cups water with 4 low-FODMAP stock cubes
- 1/4 tsp turmeric
- 2 generous tsp fresh thyme leaves
- 1 tbsp garlic infused olive oil goo
- 2 tbsp chives finely chopped
- 1 tsp ground ginger
- 6 spring onions greens only, finely sliced *(optional)
- 300 g uncooked risotto rice I used arborio
- 1 tbsp balsamic vinegar balso
- 1 tsp sea salt
- black pepper to taste
- pumpkin seeds to garnish (optional)
Instructions
- Put the stock, pumpkin chunks and turmeric in a large saucepan and cook until tender, circa 10 minutes.
- Keeping the pumpkin and stock in the large pan, mash the pumpkin with a potato masher then add the thyme.
- Add the goo and ground ginger to another large pan and mix into a paste. Add the chives (optional spring onion greens) and stir until the spring onions are browning (if using).
- Add the risotto rice to the goo pan and stir for 2-3 minutes, until the rice starts to gloss - when it's absorbing the fat from the oil, but don't let it burn.
- Add the pumpkin/stock to the goo pan with the rice. I add it in small batches, stirring regularly. (I added circa 1 cup at a time, and waited until it had been absorbed before adding more)
- About half way through adding the stock I added the balso, sea salt and black pepper. Once all the stock has absorbed its ready.
- Divide into 4 bowls, sprinkle with pumpkin seeds and serve.
- Enjoy!
Notes
*I didn't actually enjoy the added texture from the spring onion greens but Edward, my partner, did. Whether you opt to use them or not is completely up too you, if you do I would recommend slicing them quite finely (I thought mine were too chunky, but again Edward liked it!) - If you do make this I'd love to hear which you did and what you thought!
Please note: the nutrition information doesn't include the pumpkin seeds.
Tip: if you want to add more protein you can always sprinkle on some shelled hemp ontop.