Pumpkin & Pesto Risotto - The Australian Made Campaign
Looking for a mid-week dinner that’s healthy and tasty? This simple vegetable risotto is sure to impress and is easy to prepare.
Ingredients
- 650g pumpkin, cubed into 2cm pieces
- 2 Tbsp olive oil
- 1 onion diced
- 1 ½ cups Arborio rice
- 2 ½ cups vegetable stock
- 2 Tbsp sundried tomato pesto
- 1 cup rocket leaves to serve
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