Good Fast Food – Pumpkin Risotto

So many times I have said to hubby “lets get takeaways for dinner”. Around an hour later I say “sorry hun, i’ve changed my mind.” The guilt of getting takeaways usually takes over, and the realization that afterwards I will feel sick, bloated, and not satisfied at all.

So, what to do? The desire for takeaways usually stems from not wanting to make dinner – I am the only cook in the house (I know, I know, it’s something I have been trying to fix for 4 years now). Oh, and yeah, I am a control freak.

The fact that I usually want to opt for something much healthier than burger and fries or nasty pizza is a great thing. Sure, I have my issues with eating healthy, but I am so glad that I have finally said NO to the takeaways. If I have to get takeaways (usually while travelling), I will try to pick the healthiest options I can.

So, anyway this post is for those moments that I want something delicious and easy. Any here is what I made the last time I had the desire for burgers..

Pumpkin Risotto (serves 2)

1 tsp olive oil

1 cup aborio rice

1 tbsp pine nuts (or walnuts. and you can add more nuts if you want!)

1/4 pumpkin, roasted

2 cups chicken stock

sprinkle feta cheese

1/2 onion

1 tsp garlic

1 cup broccoli

2 cups baby spinach

sea salt

1 tsp italian herbs (fresh is best, though, so to taste)

mozzerella and sour cream to garnish


in a frying pan, heat oil. cut onions and garlic and throw in to the pan. Add rice and pine nuts and coat in the oil and onions.

begin to pour the chicken stock, just enough for the rice to absorb.

when you get to 1 cup in, add the chopped roasted pumpkin. Keep going with the stock absorption.

once you are finished adding all the stock, chop up ya broccoli and chuck it in, too.  Get your feta ready, and your plates for that matter.

Just before serving, toss the spinach, feta, sea salt, and pepper through the dish.

scoop on to a plate, and top with a little mozzarella and sour cream. NOW NOM!!!

I love cooking this dish. The smell is incredible. It is much more a sensory dish than joining the queue at the fast food joint! Nic and love eating this too, and when I make it for all us three, I change the pumpkin to chicken, and add lots of mushrooms. you can also make this dish with 1 cup white wine, 1 cup stock. It will give you a richer, fuller risotto.

Enjoy! I hope to follow this entry up with more recipes regularly.

xx Em.