Pumpkin Risotto

Instructions

1. Prepare the Ingredients:
2. Wash and chop all the vegetables.
3. Heat olive oil in a large pan over medium heat.
4. Cook the Vegetables:
5. Add onions and garlic to the pan. Sauté until onions are translucent.
6. Add mushrooms and broccoli, cook until they start to soften.
7. Add the cubed pumpkin and cook for a few minutes.
8. Cook the Rice:
9. Add the risotto rice to the pan and cook for 2-3 minutes, stirring frequently.
10. Gradually add hot water or vegetable broth, 1/2 cup at a time, stirring continuously. Let the liquid absorb before adding more.
11. Season and Finish:
12. Once the rice is cooked and creamy, add oregano, black pepper, and a pinch of nutmeg.
13. Stir in fresh basil leaves and serve hot.
14. Serving Size:
15. Serves 2-3
16. Enjoy your healthy and delicious low-fat pumpkin risotto!