Pumpkin Risotto

Our latest CKD friendly recipe has come from Sophie Brazier, dietitian at Salford Royal and reflects that we’re now in Autumn and Halloween is approaching.  Pumpkins are now an accepted feature of Halloween in this country so this recipe for a Pumpkin Risotto is both timely and tasty. Eat and enjoy!

Pumpkin Risotto

Pumpkin RisottoIngredients:

1 small pumpkin – after peeling and removing the seeds, you need about 400g/14oz

1 tbsp olive oil

2 garlic cloves

1 small onion

25g butter

200g risotto rice

2 tsp ground cumin

1 litre hot vegetable stock, using reduced salt stock cubes

Small handful coriander, roughly chopped

 

Method:

  1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin into 1.5cm cubes. Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  2. While the pumpkin is roasting, you can make the risotto.
  3. Heat 1 tbsp oil with the butter in your pan over a medium heat. Crush the garlic and chop the onion into small diced pieces, add to the pan. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  4. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
  5. Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the chopped coriander and roasted pumpkin. Serve and enjoy!

This recipe has been modified for CKD patients from this recipe from BBC Good Food

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I’m an ADPKD patient who was lucky enough to have a transplant in 2003 after only eleven months of dialysis. I'm the north-west Patient Advocacy & Support Officer for Kidney Care UK and my interests, other than my role within GMKIN, include sport, music and politics. Follow me on Twitter: @finnigr

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