Veggie Risotto w Roasted Pepitas

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

Serves 4

Ingredients

• 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

Method:

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.