Need a recipe full of vitamins and vegetables? Try this pumpkin risotto recipe, delicious and ideal part of your healthy pregnancy diet
Pumpkins aren’t just good for Halloween lanterns, they’re a great food to eat when pregnant, crammed with lots of lovely beta-carotene which your body converts naturally into Vitamin A, essential for healthy pregnancy nutrition.
This delicious risotto is easy to rustle up and makes a lovely light supper. Serve with a dark leafy salad for extra folate –spinach and watercress work well to give you an extra boost of vitamins as part of your healthy pregnancy diet. We love it!
1 onion finely diced
4 spring onions, chopped
2 large cloves of garlic, crushed
I small pumpkin – to provide around 400g of pumpkin flesh, peeled, seeded and cut into large cubes
1 litre good quality chicken stock (hot)
Splash of olive oil
Generous 50g of grated parmesan
Large handful of flat leaf parsley, roughly chopped
200g risotto rice
- Put the cubes of pumpkin on a roasting tray, drizzle with olive oil and roast for 30 minutes at 1800C until soft.
- Whilst the pumpkin is roasting, gently sauté the chopped onion, garlic and spring onion in the butter until soft. Add the rice, stir well and continue to cook until the rice starts to go transparent.
- Add half the stock and cook until the stock has been absorbed. Continue to add more stock – around half a cup at a time, stirring and cooking until all the stock has been absorbed and the rice is soft and creamy.
- Add the pumpkin, parsley and cheese and stir in. It’s good to leave some chunks of pumpkin intact whilst allowing some of it to break up as you stir it into the mixture.
Garnish with more parmesan and a few extra leaves of parsley. Serve with salad.
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