Gluten Free Roasted Pumpkin and Vegetable Risotto and Weekly Menu Plan

I have been using an oven baked recipe for risotto but after going through my 1000′s of torn out ‘I want to try that one day’ recipes I decided to try another risotto recipe. It was torn from the Super Food Ideas Magazine, August 2006 issue. I did do a search on www.taste.com.au for it but it is not there. My recipe is inspired from the SFI one. I needed to tweak it to suit me. It is a stove top one but not one you have to stir and stir and stir.

Gluten Free Roasted Pumpkin and Vegetable Risotto

Ingredients

• 1.5 kg of pumpkin, peeled and cut into 3cm pieces
• 1/4 cup olive oil
• 1 onion chopped
• 1 carrot peeled and diced
• 1 red small capsicum, diced
• 2 garlic cloves. crushed
• 1 1/2 cups aborio rice
• 1 1/2 tbspns powdered gluten free vegie stock – I used Massells
• 5 cups boiling water
• 150 gm baby spinach
• 1/3 cup sun dried tomatoes, chopped
• Parmesan cheese, for serving

Method

• Preheat oven to 220 degrees Celsius
• Spray a roasting pan with oil spray
• Put pumpkin in a single layer, drizzle 1 1/2 tbspns of oil over top, season and toss to coat
• Roast 20 – 25 mins
• Meanwhile, heat remaining oil in large saucepan over medium heat. Add onion, carrot and capsicum. Cook, stirring, for 4 minutes.
• Add garlic and rice, cook, stirring for 2 mins
• Add stock powder and boiling water. Reduce heat to medium low. Cover and cook 15 mins, stirring every 5 mins
• Remove lid and cook for 10 – 12 mins or until stock is absorbed
• Remove from heat, stir in pumpkin, spinach and sun dried tomatoes.
• Serve with parmesan

Weekly Menu Plan

Monday – Gluten Free Roasted Pumpkin and Vegetable Risotto

Tuesday – Tuna and Potato Casserole

Wednesday – Gluten Free Burritos

Thursday – Chicken and Djon Pasta

Friday – Vegetable and Chickpea Curry

Saturday -Homemade Pizza

Sunday – Simple Supper

I am linking up to Org Junkie’s Menu Plan Monday.

Have a great week.