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Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.59 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 400grams Kent pumpkin, cut into 2cm cubes
- 1 red onion, cut into wedges
- 2tablespoons extra virgin olive oil
- 2 zucchini, cut into rounds
- 20grams unsalted butter
- 3 garlic cloves, crushed
- 1/2 punnet rosemary, leaves picked, chopped
- 1 cup arborio rice
- 1 cup salt-reduced vegetable stock
- 188grams Woolworths ricotta
- 120grams parmesan, finely grated
Nutrition per serving
2490kJ / 595Cal
2490 Kilojoules or 595 Calories
29% of daily energy intake*
Protein
23.5grams
Fat
29.0grams
Carbs
59.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This cheesy risotto with roasted pumpkin and grated zucchini is a quick and easy weeknight dinner recipe that the whole family will love.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease and line a baking tray with baking paper. Spread pumpkin and onion over prepared tray. Drizzle 1 tbs oil over vegetables. Season. Roast for 20 minutes or until tender and golden, adding zucchini to tray in last 10 minutes of cooking.
Step 2 of 3
Meanwhile, heat remaining oil and butter in a large heavy-based frying pan over medium-high heat. Add garlic and ½ of the rosemary and cook, stirring, for 30 seconds or until fragrant. Add rice and cook, stirring, for 1 minute or until grains are translucent. Add stock and 3 cups water and stir well to distribute rice. Reduce heat to low, cover and simmer for 15 minutes. Uncover and stir, then simmer, covered, for a further 5 minutes or until rice is al dente.
Step 3 of 3
Add roasted vegetables to the risotto and cook for 2 minutes or until heated and combined. Fold through ricotta and ½ of the parmesan. Spoon among bowls. Serve topped with remaining parmesan and remaining rosemary.
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