Pumpkin Risotto with Silverbeet

Pumpkin Risotto with Silverbeet

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner
Cuisine Dairy Free, Diabetes Friendly, Gluten Free, High Calcium, High Fiber, Mediterranean, Vegetarians
Servings 4 People


  • 400 g Pumpkin
  • 3 cup Vegetable Stock, Salt-Reduced*
  • 1 pc onion Finley chopped
  • 1 pc Fennel Bulb Stalks discarded and finely chopped
  • 2 pcs cloves garlic Crushed
  • 1 1/2 cup Arborio Rice
  • 1 pc Bunch Silverbeet Trimmed, washed and chopped


  • Peel pumpkin and chop into cubes. Steam or microwave until tender. Bring vegetable stock to the boil and allow to simmer.
  • In another saucepan, place onion, fennel, garlic and rice. Cover with a little of the stock. Stir well and cook uncovered over moderate heat. Continue adding stock as required, stirring often until rice is cooked and stock is absorbed.
  • Stir in pumpkin and silver beet. Cook for a few more minutes and serve.


Calories :434
Kilojoules :1812
Fat :1.4
Carbohydrate :95.9
Protein :10.5
Sodium :1129
Saturated Fat :1
Fiber :4.4
Calcium :136
Sugar :11.8
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