Pumpkin Risotto with Lemon Rocket Salad

Pumpkin Risotto with Lemon Rocket Salad

INGREDIENTS

  • 1 cup aborio rice
  • 3 cups broth (3 tbsp Broth of Life beef bone broth and 3 cups water)
  • 1 onion diced
  • ¼ jap pumpkin roasted
  • 2 cloves garlic minced
  • 2tbsp butter
  • Grated parmesan to finish (optional)
  • 1 bag baby spinach
  • 1 bag rocket
  • 1tbsp olive oil
  • 1 lemon
  • Toasted pumpkin seeds

METHOD

  1. Fry onion, garlic in butter until onion is softened. Add rice and broth to the pressure cooker and cook for 5 minutes.
  2. Once rice is cooked add roasted pumpkin, bag of spinach, a knob of butter, squeeze of lemon juice, salt and pepper to taste.
  3. Serve with fresh rocket salad with a drizzle of olive oil and a squeeze of lemon and some pan toasted pumpkin seeds.

Note: This recipe can be made on the stove top, simply add a ladleful of broth to the rice mixture at a time until the rice is al dente.

 

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