1 cup (250mL) chicken stock, homemade or low sodium
1 cup (200g) white rice, cooked
½ cup (125g) pumpkin puree
1 tbsp (15g) unsalted butter
1 tsp (5g) parmesan cheese, grated
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5 minsPreparation
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5 minsCooking
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10 minsTime total
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Instructions
- In a small pan, add the chicken stock, rice and pumpkin puree, cook for 5 minutes stirring occasionally.
- Turn the stove off, add the butter and mix through until completely melted.
- Serve with parmesan cheese on top.
TIP: If you have any leftover risotto mix, make it into golf-sized balls, roll in panko crumbs and bake in the oven for 15 minutes at 180°C or 10 minutes at 180°C in your Air Fryer, for a healthy risotto ball.
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