Risotto is such a versatile dish; it's your imagination that holds it back from being suitable for any occasion. This vegetarian version is fabulous for serving to vegetarians, or as a side for a meat main meal. To reduce the calorie density of the dish, add another non-starchy vegetable.

Ingredients

  • Olive oil
  • 1 brown onion
  • Butternut pumpkin 500g, cut in cubes
  • 8 Mushrooms, chopped in quarters
  • Spinach leaves (1/2 packet)
  • Vegetable stock 1 litre
  • Arborio rice 250g (small packet)
  • Parmesan cheese 250g grated
  • Low-fat feta cheese 50g
  • Parsley bunch
cooking classcooking class

Method

  • Heat oil in a large non-stick saucepan over medium heat. Add onion, and cook for 5 minutes or until tender and lightly golden.
  • Add rice and pumpkin and stir until combined.
  • Add 1 ladle of stock, stirring until all the liquid has been absorbed.
  • Add mushrooms.
  • Gradually add all of the stock, one ladle at a time, while stirring continuously.
  • When the rice is tender, turn off the heat, add the cheeses, and spinach.
  • Let the pot stand for 5 minutes after stirring everything through. Divide between serving bowls and sprinkle with parsley.

Cooking Classes

A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.