Pumpkin Risotto with Lemon Rocket Salad

INGREDIENTS

• 1 cup aborio rice
• 3 cups broth (3 tbsp Broth of Life beef bone broth and 3 cups water)
• 1 onion diced
• ¼ jap pumpkin roasted
• 2 cloves garlic minced
• 2tbsp butter
• Grated parmesan to finish (optional)
• 1 bag baby spinach
• 1 bag rocket
• 1tbsp olive oil
• 1 lemon
• Toasted pumpkin seeds

METHOD

1. Fry onion, garlic in butter until onion is softened. Add rice and broth to the pressure cooker and cook for 5 minutes.
2. Once rice is cooked add roasted pumpkin, bag of spinach, a knob of butter, squeeze of lemon juice, salt and pepper to taste.
3. Serve with fresh rocket salad with a drizzle of olive oil and a squeeze of lemon and some pan toasted pumpkin seeds.

Note: This recipe can be made on the stove top, simply add a ladleful of broth to the rice mixture at a time until the rice is al dente.

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