Pumpkin and corn risotto

Name: Pumpkin and corn risotto
Total time: 45 min
Ingredients: 2 tbsp olive oil; 1 onion (finely chopped); 1 garlic clove (crushed); 1 cup risotto rice; 1 lb pumpkin or 1 small butternut squash (peeled, deseeded and cut into 1 cm pieces); 2 large fresh sage leaves (finely chopped); pinch saffron threads; 3 1/3 cup diluted salt-reduced or homemade vegetable stock (plus 2 tablespoons, hot); 3/4 cup frozen corn kernels; 1/4 lb mozzarella cheese (diced); 1/3 cup pumpkin seeds

www.besthealthmag.ca

A vibrant, golden yellow vegetarian risotto that looks good, tastes wonderful and is packed with healthy beta-carotene and fibre. The mozzarella added right at the end melts into creamy goodness....

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View full recipe on www.besthealthmag.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.

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Ingredients

2 tbsp olive oil
1 onion (finely chopped)
1 garlic clove (crushed)
1 cup risotto rice
1 lb pumpkin or 1 small butternut squash (peeled, deseeded and cut into 1 cm pieces)
2 large fresh sage leaves (finely chopped)
pinch saffron threads
3 1/3 cup diluted salt-reduced or homemade vegetable stock (plus 2 tablespoons, hot)
3/4 cup frozen corn kernels
1/4 lb mozzarella cheese (diced)
1/3 cup pumpkin seeds