One pot Pumpkin and Pea Risotto

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 4 – 6 cloves of garlic

• 2 sprigs of rosemary (or 2 tbsp of dried rosemary)

• 1 tbsp oregano

• 1 cup of risotto rice (or brown rice if you prefer)

• 3 cups of veggie stock (you may not use all of this)

• 1 butternut pumpkin

• 2 courgettes

• 1 cup of peas

• Juice of 1 lemon

• Parsley, spinach or rocket for serving

Method

1. Heat the oil in the pan and then add the onions, Gently cook for 3 – 4 minutes until softened and then add the garlic and herbs and fry for a further 3 minutes.

2. Add the rice and stir well so it is coated in oil.

3. Add in a ladle of stock and stir. Simmer for 15 minutes, adding a ladle each time the liquid has reduced and stirring every couple of minutes, until the stock has all reduced.

4. Add in the chopped butternut at the same time as the first ladle of stock. The butternut will take longer to cook then the courgette and peas.

5. Add in the courgette and the peas when the rice is half way cooked. Keep adding stock every time it reduces until you are happy with the consistency.

6. Once the risotto is cooked, add the lemon juice and salt and pepper until you are happy with the taste. You may need more lemon juice and salt and pepper depending on the amount you make.

7. Serve with any herbs or greens of your choice. I personally love parsley with my risotto.