Roasted Pumpkin and Brussel Sprout Risotto

Forgive me for not having a picture, but this was so delicious-looking that I couldn’t wait even for the shutter to click to eat it. Next time, though.

1 Tbsp parsley
1/2 small sugar pumpkin, diced (butternut squash would work too)
1/2 lb brussel sprouts
4 small purple potatoes (or red), diced
1/2 onion
3 Tbsp. butter
4 Tbsp. olive oil
4 cups veggie broth
1 cup arborio rice
1/2 cup parmesan cheese

Place pumpkin, brussel sprouts, and potatoes on a baking sheet, coat with olive oil, parsley, and salt and pepper. Roast pumpkin, brussel sprouts, and potatoes at 425 degrees F for 30-40 minutes. Toss every ten minutes.

While the veggies are roasting, make the risotto according to these instructions.

After the risotto has been cooked, add the butter and parmesan (according to the above instructions), remove veggies from the oven and add half to the risotto. Stir well. The pumpkin will be soft and melt into the risotto like a delicious, no-guilt cheese, turning the white risotto orange. Serve with some of the roasted veggies on top.

I couldn’t get enough of it. Owen loved it too. Enjoy!



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