Pumpkin Crunchy Combo Risotto

The ultimate winter comfort food, nothing beats a warm bowl of cheesy risotto on a cold night. Our take on the all time favourite pumpkin risotto features our Crunchy Combo, which adds a delicious crunchy texture as well as some extra protein, making it ideal for growing kids. Risotto also makes an ideal baby food either blended or mashed.

INGREDIENTS

• 500g pumpkin, skin and seeds removed and cut into 2cm chunks

• 1 tablespoon extra virgin olive oil

• 1 onion, finely diced

• 1 cup Arborio rice

• 2 cups salt reduced chicken stock

• 3/4 cup Aussie Sprouts Crunchy Combo

• 1/2 cup grated Parmesan cheese

• 3/4 cup baby spinach, roughly chopped

• 80g goat’s cheese (optional)

• 1/4 cup Aussie Sprouts Crunchy Combo, extra, to serve

INSTRUCTIONS​

1. Preheat oven to 200°C.

2. Spray a large oven tray with oil and scatter over pumpkin cubes. Bake for 25 minutes or until soft and golden

3. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 3-4 minutes until onion is soft

4. Add rice and cook, stirring, for a further minute

5. Add Crunchy Combo

6. Mix stock and water together and add 1/2 cup of the liquid, stirring gently until liquid is absorbed

7. Continue adding 1/2 cup at a time until liquid is absorbed and rice is cooked but still has a slight bite

8. Stir through parmesan cheese and baby spinach

9. Gently fold through roasted pumpkin and goat’s cheese if using

10. Garnish with extra Crunchy Combo and serve

11. If serving this to a baby, blend or mash as required