Slow Cooker Risotto- Pumpkin & Feta

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 3 hours 5 minutes

材料

2 cups diced pumpkin

1 large onion (diced)

1 Tablespoon thyme (dried)

1 cup arborio rice (calrose rice)

550 grams pumpkin soup

1 cup stock

50 grams feta

2-3 handfuls baby spinach leaves

salt and pepper

Additional feta and pine nuts for garnish if desired

手順

Heat the oil in a skillet or fry pan over a medium heat. (If your crockpot has a seer function, you can complete this step in the slow cooker). Add the pumpkin and onion, sauté until they are fragrant and lively coloured.

Add the rice and thyme, sauté for 1 to 2 minutes until the thyme is fragrant.

Transfer the pumpkin, onion, thyme and rice to the slow cooker along with the soup and stock.

Turn the slow cooker on to low, cook for approximately 3 hrs, or until all the liquid has been absorbed and the rice is tender, you can also cook this recipe with the slow cooker on high, it will take approximately 1hr 15 mins

Stir in the crumbed feta and spinach leaves, pop the lid back on and leave for 5 minutes for the feta to melt and the spinach leaves wilt.

Taste the risotto and adjust the seasoning (salt and pepper) to your palate.

Garnish with additional feta, pinenuts and a drizzle of olive oil if desired

Enjoy

栄養

• サービングサイズ: 1 g
• カロリー: 314 kcal
• 脂肪総量: 4 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 1.2 g
• コレステロール: 11 mg
• ナトリウム: 401 mg
• 炭水化物総量: 65 g
• 食物繊維: 8 g
• 糖質総量: 8 g
• タンパク質: 8 g