EASY (30 - 40 minutes)
BYO Ingredients & Utensils
625ml (2½ cups) boiling water
1 tbs olive oil
medium deep frypan with lid
Instructions
1. Prep ingredients
Finely chop the onion. Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Peel the pumpkin and cut into 2cm chunks. Crush or finely chop the garlic.
2. Make stock
Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
3. Soften onion
Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring, for 4 mins or until softened. Add the broccoli stem, rice and Tuscan seasoning, season with salt and pepper and stir to combine.
4. Simmer risotto
Add the stock to the rice mixture and bring to the boil. Reduce the heat to medium, cover and cook for 10 mins. Stir in the pumpkin and broccoli florets and cook, covered, for a further 10 mins or until the liquid is absorbed and the rice and veggies are tender. Remove the pan from the heat and stand, covered, for 5 mins.
5. Serve up
Gently stir the cream cheese into the risotto. Taste, then season with salt and pepper (see Kitchen hack). Divide the veggie risotto among bowls and enjoy!
6. Kitchen hack
Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.