Lamb And Rosemary Stew With Sweet Potato Mash - Spiced Greek Lamb With Fried Bread - Rice-Stuffed Roasted Pumpkin (part 3)

Rice-Stuffed Roasted Pumpkin

·         Serves 8

·         Prep 10 minutes

·         Cook 1 hour 5 minutes

Ingredient

·         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

 Recipe

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

Rice-Stuffed Roasted Pumpkin