Rice-Stuffed Roasted Pumpkin
Prep 10 minutes
Cook 1 hour 5 minutes
2 x 2kg whole butternut pumpkins
Olive oil spray
½ quantity Chicken and lemon risotto
1 tablespoon finely grated orange rind
¼ cup orange juice
¼ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup sultanas
¼ cup pepitas
¹⁄³ cup fresh breadcrumbs
1. Preheat oven to
200°C/180°C fan-forced. Line 2 baking trays with baking paper. Cut each pumpkin
in half. Scoop out seeds and discard. Spray pumpkin all over with oil. Place
pumpkin, cut-side up, on prepared trays. Season with salt and pepper. Roast for
40 minutes or until just tender.
2. Meanwhile, place
risotto in a microwave safe bowl. Microwave on MEDIUM (50%) for 4 minutes. Add
orange rind and juice. Stir well to combine. Microwave on MEDIUM (50%) for a
further 4 minutes or until just heated through.
3. Place spices in
a small frying pan over low heat. Cook for 2 minutes or until fragrant. Add
spices, sultanas and pepitas to risotto. Stir well to combine.
4. Leaving a 3cm
border, carefully scoop out flesh from pumpkin. Roughly chop. Add to risotto
mixture. Carefully stir to combine. Divide risotto mixture among pumpkin
halves. Sprinkle with breadcrumbs. Spray with oil. Roast for 20 minutes or
until golden. Serve.
Nutrition: (per serve) 2208kj; 10.9g fat; 4.5g sat fat; 22.4g
protein; 88.9g carbs; 10.2g fibre; 43mg chol; 490mg sodium