Pumpkin & Beetroot Risotto

Theres nothing quite like a delicious risotto on a cold winters night! Heres a really easy version. If you don’t have all these vegetables, you could substitute pretty much anything. Even add some leftover meat or different cheeses if you need to clean out the fridge!!

• olive oil

• 1 cup risotto rice (such as arborio)

• 1 carrot, diced

• 1 stick celery, diced

• 1 onion, diced

• 1 clove garlic

• 1 medium beetroot, diced

• 1/4 butternut pumpkin, dices

• 2 sprigs thyme

• 1 sprig rosemary

• bunch of greens, sliced finely (I use a mix of kale, silverbeet and sprouting broccoli - use whatever you have on hand)

• 2 stock cubes & water (about 4 cups) or use ready made stock

• 40g parmesan, grated

• fresh herbs such as dill and parsley, chopped finely

• salt & pepper

Put a decent glug of olive oil in a heavy based pot and add whole thyme, garlic and rosemary and diced carrot, celery, onion, beetroot and pumpkin

Stir for about 5 mins, then add a little more oil and the rice. Stir until rice is coated in oil and slightly toasted then add stock cubes and a cup of water

Keep adding water 1/2 cup at a time a needed. You’ll eventually need around 4 cups

When rice is nearly cooked, you won’t see the chalky white in the centre when you bite through a grain (see pic below - this rice is not ready yet)

When the rice is nearly cooked, crush the whole garlic clove and put back in, then remove the thyme and rosemary stalks (most of the leaves will have fallen off in the risotto and given it lots of flavour)

Add the greens, and stir for a minute. Then add parmesan, and give the risotto a really good vigorous stir. I find this mixes the parmesan in really well, and makes the risotto nice and creamy

Add salt and pepper if needed and fresh herbs. Give another stir and serve!