Roasted Pumpkin & Spinach Risotto

Macros per serve: 440 kcal | 40g protein | 15g fat | 28g carbs Satiety: ★★★★★

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 220°C. Arrange pumpkin in a single layer on a lightly greased roasting pan. Drizzle with 1½ tbsp olive oil. Season with salt and pepper. Roast for 20–25 minutes or until golden and tender.

Step 2

2. Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4–5 minutes until onion is soft.

Step 3

3. Add garlic and rice. Stir for 2 minutes.

Step 4

4. Add stock and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes.

Step 5

5. Add more stock if needed and cook for another 10–12 minutes or until rice is tender and liquid is mostly absorbed.

Step 6

6. Stir through spinach, pumpkin, and dairy-free cheese. Season to taste.