pumpkin crunchy combo risotto


​Chickpea Mix

  • 500g pumpkin, skin and seeds removed and cut into 2cm chunks

  • 1 tablespoon extra virgin olive oil

  • 1 onion, finely diced

  • 1 cup Arborio rice

  • 2 cups salt reduced chicken stock

  • 3/4 cup Aussie Sprouts Crunchy Combo

  • 1/2 cup grated Parmesan cheese

  • 3/4 cup baby spinach, roughly chopped

  • 80g goat’s cheese (optional)

  • 1/4 cup Aussie Sprouts Crunchy Combo, extra, to serve


  1. Preheat oven to 200°C.

  2. Spray a large oven tray with oil and scatter over pumpkin cubes. Bake for 25 minutes or until soft and golden

  3. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 3-4 minutes until onion is soft

  4. Add rice and cook, stirring, for a further minute

  5. Add Crunchy Combo

  6. Mix stock and water together and add 1/2 cup of the liquid, stirring gently until liquid is absorbed

  7. Continue adding 1/2 cup at a time until liquid is absorbed and rice is cooked but still has a slight bite

  8. Stir through parmesan cheese and baby spinach

  9. Gently fold through roasted pumpkin and goat’s cheese if using

  10. Garnish with extra Crunchy Combo and serve

  11. If serving this to a baby, blend or mash as required

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