Home > Nutrition > Sport > Books > Cookbooks > Recipes > Pumpkin Risotto

Risotto is such a versatile dish; it's your imagination that holds it back from being suitable for any occasion. This vegetarian version is fabulous for serving to vegetarians, or as a side for a meat main meal. To reduce the calorie density of the dish, add another non-starchy vegetable.

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Ingredients

• Olive oil
  
• 1 brown onion
  
• Butternut pumpkin 500g, cut in cubes
  
• 8 Mushrooms, chopped in quarters
  
• Spinach leaves (1/2 packet)
  
• Vegetable stock 1 litre
  
• Arborio rice 250g (small packet)
  
• Parmesan cheese 250g grated
  
• Low-fat feta cheese 50g
  
• Parsley bunch
  

Method

• Heat oil in a large non-stick saucepan over medium heat. Add onion, and cook for 5 minutes or until tender and lightly golden.
  
• Add rice and pumpkin and stir until combined.
  
• Add 1 ladle of stock, stirring until all the liquid has been absorbed.
  
• Add mushrooms.
  
• Gradually add all of the stock, one ladle at a time, while stirring continuously.
  
• When the rice is tender, turn off the heat, add the cheeses, and spinach.
  
• Let the pot stand for 5 minutes after stirring everything through. Divide between serving bowls and sprinkle with parsley.
  

Cooking Classes

A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.

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Related Pages

• How to Conduct a Cooking Class
• Example Menus for Cooking Classes
• More Athlete Recipes
• Recommended Cookbooks for Athletes
• About the Survival Cookbook series
• Resources for the Sports Dietitian