Pumpkin Risotto

This is what I made yesterday for dinner. It is SUPER healthy, simple and tastes good too =). It can be served as a side dish or as the main part of a meal.

Pumpkin Risotto

Ingredients

-1 cup uncooked rice   -2 cups vegetable stock -1 cup pureed pumpkin -1/4 cup crushed almonds  -1 cup pumpkin, cooked, cubed small  -2 cups peas, cooked  -1/2 tsp. salt -1/2 tsp. pepper

Instructions

-Mix 2 cups vegetable stock and 1 cup pureed pumpkin in a pot and add 1 cup uncooked rice.

-Bring to a boil and simmer for 30-40 minutes, until the rice is almost completely soft and cooked; add more water if necessary.

-Add ¼ cup crushed almonds, 2 cups cooked peas, ½ tsp. salt and ½ tsp. pepper and stir well.

-When everything is almost done cooking, add the 1 cup of pumpkin cubes.

Makes 4.5 cups
1 cup is app. 200 calories

If  you are cooking it as the main meal for 4 o more people I would suggest doubling the recipe. It is great for left overs!