I love risotto but seldom make the real version myself at home as I find my stomach is far too bloated after large amounts of rice. This recipe satisfies the risotto craving while also being a little kinder on the stomach. It definitely tastes better if refrigerated overnight as it gives the mixture a further chance to thicken. Great for taking to work as lunch the next day!

Ingredients

• 1 can extra light evaporated milk
• 100g pumpkin
• handful of mushrooms
• 1/4 head cauliflower
• 1/2 head broccoli (including stalk)
• 1 brown onion
• 2 garlic cloves
• 1 celery stalk
• 100ml salt reduced (or homemade) chicken stock
• 1/2 teaspoon rosemary leaves

Method 

1. Preheat the oven to 200*C. Grate or process the broccoli and cauliflower until fine. Chop the pumpkin into small cubes and bake for 10 minutes.
2. Finely slice the onion, celery and garlic.
3. In a small fry pan, brown the onion, garlic and celery until fragrant and semi translucent. Add the broccoli and cauliflower with chicken stock and cook until soft.
4. Add the mushrooms and evaporated milk and simmer until mixture reduces. If the mixture doesn’t thicken enough, add 1 tablespoon of psyllium husk and stir continuously until desired consistency is achieved.
5. Add the roasted pumpkin pieces and rosemary before serving.