There was a lotta love for this when I posted on IG – so here’s the recipe for Pumpkin, Pea and Mint Risotto!
Ingredients
Some left over cooked rice or feel free to cook some fresh.
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Tin of organic lentils
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Half bag fresh spinach
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1 x zucchini
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Small bunch fresh mint chopped
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2 x cooked and peeled beetroots
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1 x chilli
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6 x mushrooms
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½ Barambah organic feta
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½ Small onion
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Canola oil
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Salt and Pepper
method
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Finely dice the onion and mushrooms and cook off in a fry pan with a little Canola oil and add in chopped zucchini once they are soft. Cook for 2 mins
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Mix through the lentils, rice, chopped mint and chilli until warmed through
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Lay the spinach in the base of a bowl and then add the rice mix over the top.
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Dress with chopped beetroots and Feta (you can drizzle some of the garlic oil from the Barambah pot over the top for extra flavour)