Pumpkin and Mushroom Risotto

INGREDIENTS

2 cups chopped pumpkin
2 cups spinach
2 cups chopped mushroom
1 cups frozen peas
1 cup arborio rice
1L boiled stock
2tbs parmesan or nutritional yeast
1 can lentils

METHOD

01 / Lightly brush pumpkin with oil and bake for 25 minutes

02 / Meanwhile, put rice in a pan and stir through 1 cup of the stock until absorbed. Continue to stir in 1 cup at a time until all the stock has been absorbed and rice is no longer crunchy

03 / Stir through mushrooms, peas, spinach and lentils until all is combined (add some more water if dry)

04 / Finally, stir through pumpkin pieces and parmesan/nutritional yeast and serve

A fantastic meal to follow a rough workout. This meal is high in carbohydrates and would be best eaten early in the day before or after a workout to fuel a busy day

Serves 4
GF, V, VG option
MACROS: 14P/60C/2F

Based on nutritional yeast option