Pumpkin Pesto Risotto

A healthy and tasty vegetable risotto great for a mid-week dinner.

650g pumpkin cubed into 2cm pieces

2 Tbsp Pukara Estate Garlic Extra Virgin Olive Oil

1 onion diced

1½ cups arborio rice

2½ cups vegetable stock

2 Tbsp Pukara Estate Sundried Tomato Pesto

1 cup rocket leaves to serve


Preheat oven to 220C. Peel and dice pumpkin into 2cm cubes. Place on lined baking tray and toss with 1 Tbsp olive oil, roast for 20 minutes or until just soft.

Heat 1 Tbsp olive oil in a large saucepan, cook onion until soft. Add rice and stir well.

Add 2 cups of vegetable stock to pan. Simmer for about 15 minutes and stir regularly.

Add the remaining ½ cup of stock and continue to cook for a further 10 minutes or until the rice is tender yet firm to the bite.

Stir in the sundried tomato pesto and gently mix the pumpkin pieces through.

Serve risotto topped with rocket leaves and a drizzle of garlic oil.