Mushroom, Pumpkin & Goats Cheese Risotto

Mushroom, Pumpkin & Goats Cheese Risotto

This can be made into a vegetarian dish by omitting the chorizo sausage, & using vegetable stock. You can also use sweet potato instead of pumpkin if you like.

CAL P/SERVE
330
kJ P/SERVE
1380
FAT P/SERVE
15.2g
CARBS P/SERVE
28.0g
PROTEIN P/SERVE
14.5g
SUGAR P/SERVE
5.5g
SODIUM P/SERVE
370g
FAT
%
2.8%
ENERGY RDI%
15.8%

This is suitable to freeze, but when reheating in microwave you will have to add a bit of water so it all becomes moist and luscious.

One serve of this recipe represents 16% of the recommended daily energy intake of an average person.

This recipe is low fat, low sugar, low sodium and high protein.

Ingredients

  • 2 cups arborio rice
  • 1 tbsp. olive oil
  • 1 leek, washed and sliced
  • 6 cups chicken stock
  • ½ chorizo, diced
  • 1 cup white wine
  • 6 mushrooms, sliced
  • 5 cloves garlic, crushed
  • 2 tbsp. butter
  • ½ butternut pumpkin (squash), diced
  • 50g goat’s cheese
  • 3 tbsp. freshly grated parmesan cheese
  • 1 tsp. thyme
  • 1 tsp. rosemary

Method

  1. Place your stock in a pot and simmer on low heat.
  2. Preheat oven on 200C.  Place pumpkin on baking tray, drizzle a little olive oil or cooking spray over and bake for 15- 20 minutes.  Take out and set aside.
  3. Heat a med large fry pan; add 1 tbsp. olive oil and sauté leek on med heat for approx 5 mins.
  4. Add diced chorizo and cook a further 3 mins.
  5. Add arborio rice and coat with chorizo and leek for 1 minute.   Add white wine and let this evaporate whilst stirring, approx 2-3 minutes.  Add your crushed garlic and sprinkle your thyme and rosemary into pan, stirring.
  6. Add a ladle of stock once rice looks like it has absorbed the wine.  Make sure it doesn’t stick to pan. Add another ladle of stock and season with cracked pepper.  Add mushrooms and stir these in. Keep repeating the process of adding a ladle of stock, letting the rice absorb whilst stirring, this should take 20 mins. 
  7. Check a grain of rice; keep cooking and adding stock until rice has cooked but still firm to bite.
  8. When cooked, add butter, stir then add pumpkin, stir, add parmesan cheese, stir.
  9. Serve in bowls then place goats cheese on top in little chunks.

Nutrition Table

Servings: 4 Serving size:537g
Average Serve Average 100g
Energy 1380 kJ 257 kJ
  330 Cal 61 Cal
Protein 14.5 g 2.7 g
Fat, total 15.2 g 2.8 g
- Saturated 8.5 g 1.6 g
Carbohydrate 28.0 g 5.2 g
- Sugars 5.5 g 1.0 g
Sodium 370 mg 69 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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