Journey into Wellness

Pumpkin and Spinach Risotto


Pumpkin and Spinach Risotto
  1. Cooked brown rice or quinoa
  2. ½ medium butternut pumpkin – remove skin cut into cubes
  3. Baby or English spinach – finely shredded
  4. 1 Onion – diced
  5. 1tsp garlic minced
  6. 1 tsp Tarragon
  7. Pine nuts and pepitas to garnish
  8. Extra Virgin Olive Oil
  9. 1tsp lemon juice
  10. 1tsp Celtic salt
  1. Cook pumpkin for 10 mins until tender
  2. Reheat rice add drained pumpkin, garlic, onion, tarragon and celtic salt.
  3. Add one cup of water to the mixture and cook until liquid reduces.
  4. Place risotto into each bowl add finely shredded spinach a handful of pepitas and pine nuts
  5. Drizzle with lemon and Extra Virgin olive oil
Journey into Wellness

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November 16, 2015

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