Pumpkin makes a delicious flavouring for an Italian risotto. It’s inexpensive and in season from later summer onwards right through the autumn and into the cold winter months.
Method
Step it up...
On Step 5, use 300g butternut squash instead of pumpkin, and stir in 50g vacuum packed peeled chestnuts (chopped) and 200g baby spinach leaves 5 minutes before the end of cooking. This will add 1g fat and 17g carbs per serving.
Serves: 2
Prep time: 15 Minutes
Cook time: 40 Minutes
Calories: 400 kcal per serving
Total Fat: 3 g
Steps: 3 and 4
250g peeled pumpkin, deseeded and cubed
spray oil
600ml The 1:1 Diet Golden Vegetable Drink or vegetable stock
1 small onion, finely chopped
1 garlic clove, crushed
4 sage leaves, chopped
150g risotto rice, e.g. Arborio or Carnaroli (dry weight)
2 tbsp white vermouth or wine
4 tbsp grated Parmesan cheese
salt and freshly ground black pepper
