Veggie Risotto w Roasted Pepitas - Deliciously Clean Eats
Veggie Risotto w Roasted Pepitas 2

A flavour sensation loaded with veg. Hearty & wholesome, perfect for the Easter long weekend.

Serves 4


  • 15ml olive oil
  • 1 medium brown onion, diced
  • 400g arborio rice
  • 1 litre vegetable stock
  • 1 cup dry white wine
  • 2 cups pumpkin, diced
  • 1 bunch asparagus, sliced into quarters
  • 1 tub cherry tomatoes
  • 200g spinach leaves
  • 60g pepitas
  • 75g parmesan cheese
  • Salt and pepper


  1. Heat oil in a large non-stick pan. Add the onion and cook until it begins to soften. Add the rice and stir-fry until well coated in the oil.
  2. Add the dry white wine and cook until it fully absorbs.
  3. Add 1 cup of the vegetable stock and stir until fully absorbed. Repeat this step one cup at a time until all stock is used and absorbed. Remove from heat.
  4. Meanwhile, air-fry pumpkin on 200C until fully roasted.
  5. Heat oil in a small non-stick pan. Stir-fry asparagus on a high heat until it begins to soften. Reduce to medium heat, add pepitas and cherry tomatoes and stir-fry until tomatoes are soft and pepitas are slightly roasted.
  6. Add veggies, pepitas, parmesan cheese, salt and pepper to risotto mix and stir through.
  7. Serve immediately.
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