Mediterranean Pumpkin & Brie Risotto

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook sliced leek, 
stirring, until softened, 4-5 minutes.
• Add garlic & herb seasoning and cook until 
fragrant, 1 minute.
• Add risotto rice, stirring to combine. Add the 
water and vegetable stock powder and bring 
to the boil. 
• Cook, stirring, until combined, 2 minutes.
• Transfer risotto to a baking dish. Cover tightly 
with foil and bake until liquid is absorbed and 
rice is ‘al dente’, 24-28 minutes. 

TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre. 

• Meanwhile, place peeled pumpkin pieces on a 
lined oven tray.
• Drizzle with olive oil, season with salt and toss 
to coat. Spread out evenly, then roast until 
tender, 20-25 minutes.
• In the last 5 minutes of cook time, sprinkle 
flaked almonds (see ingredients) over 
pumpkin. Toast until golden. 

• Remove risotto from oven. Stir through 
chargrilled capsicum relish and the chopped 
brie. Season to taste with salt and pepper. 

TIP: If the risotto is dry, stir through a splash of 
water.

• In a medium bowl, combine baby spinach 
leaves and a drizzle of balsamic vinegar and 
olive oil. Season to taste.