Creamy, risotto paired with roasted pumpkin, thyme and feta
Ingredients
800 gm
Kabocha squash
(peeled, seeded, cut into 2cm cubes)
3 cup
Bone broth, Organic
(or FODMAP-friendly vegetable broth or powdered stock + water)
1 tbsp
Extra virgin olive oil, garlic-infused
(infused)
1 tbsp
Thyme, fresh
(chopped, plus extra for garnish)
250 gm
Arborio rice
(uncooked)
2/3 cup
White wine
1/4 cup
Pumpkin seeds (pepitas)
50 gm
Feta cheese, whole milk, crumbled
(crumbled)
Instructions
Preheat the oven to 400°F (~200°C). Line a baking sheet with parchment paper.
Place the cubed pumpkin on the baking sheet, drizzle with garlic-infused olive oil, season to taste, and roast for 25 minutes or until soft.
Meanwhile, add vegetable stock to a small saucepan and bring to a boil, reduce heat to low and hold at a simmer.
Heat garlic-infused olive oil over medium heat in a heavy-based saucepan. Add the thyme and cook for 1 minute.
Stir in the rice (using a wooden spoon) and coat with the oil-thyme mixture - about 1 minute. Then, pour in the white wine, and cook, stirring frequently, until the wine reduces by half.
Add half a cup of the stock to the rice and stir until the liquid is absorbed. Keep adding the stock gradually, half a cup at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock. Continue this for approximately 15 minutes.
Add the roasted pumpkin to the rice mixture, along with any stock that is left, and cook stirring for another 5 minutes until the rice is tender and the risotto is creamy.
Turn off the heat, cover, and let stand for 5 minutes.
Stir in the pumpkin seeds and feta before serving.
To serve, divide amongst bowls and top with fresh thyme leaves.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
