Spinach Pumpkin and Mushroom Risotto

Using a large sauce pan, heat oil over medium heat. Add onion, garlic, oregano, paprika and cook, stirring for five minutes, until onion has softened and mixture is fragrant.

Add rice and stir through the onion mixture until rice is coated with the spices.

Add the stock and pumpkin to the pan and continue stirring. Bring mixture to a simmer and cook for 15 minutes.

Add the mushrooms and cook for a further 10 minutes. After the additional 10 minutes, most of the liquid should be absorbed.

Turn off the heat and stir through the spinach and coriander.

Serve into bowl and top with grated parmesan.

Energy 1433kj Calories 341cal Protein 12g Fibre 4g Fat 12g Saturated Fat 4g Carbs 54g Sugar