Pumpkin, Asparagus & Eggplant Risotto Recipe

Name: Pumpkin, Asparagus & Eggplant Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600g pumpkin, peeled and cut into 2cm pieces; olive oil spray; 1 bunch asparagus, cut into 4cm lengths; 1 tablespoon olive oil; 1 onion, finely diced; 2 cloves garlic, crushed; 2 cups arborio rice; 5-6 cups chicken or vegetable stock, heated; 1/3 cup JL KRAFT Eggplant & Garlic Deli Spread; 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09; 1/4 cup shaved Parmesan

Servings: persons

600g pumpkin, peeled and cut into 2cm pieces
olive oil spray
1 bunch asparagus, cut into 4cm lengths
1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, crushed
2 cups arborio rice
5-6 cups chicken or vegetable stock, heated
1/3 cup JL KRAFT Eggplant & Garlic Deli Spread
1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
1/4 cup shaved Parmesan

1
Place pumpkin on a baking tray and spray with oil.
2
Bake in a moderate oven 180C for 15 minutes.
3
Add asparagus, spray with oil and continue baking for a further 10 minutes or until tender.
4
Heat oil in a saucepan over medium heat and saute onion and garlic until softened.
5
Add rice and cook for 1 minute.
6
Stir in the stock, 1 cup at a time, ensuring stock is absorbed before each addition until the rice is tender.
7
Stir in roasted vegetables, Deli spread and lemon rind.
8
Serve garnished with Parmesan.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600g pumpkin, peeled and cut into 2cm pieces, olive oil spray, 1 bunch asparagus, cut into 4cm lengths, 1 tablespoon olive oil, and more.

Yes, Pumpkin, Asparagus & Eggplant Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin, Asparagus & Eggplant Risotto

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