Pumpkin Risotto


A warm and savoury meal your whole family will enjoy. As a very busy mom, I love it when mealtimes are easy. To adhere with the SIBO diet we are limited to 1/2 cup rice and 1/2 cup pumpkin so best not to have a huge portion. Fill your plate with a gorgeous green salad to go with. You will not be left wanting.

2 cups pureed pumpkin (or 1 can)

6 cups water

1 tsp Italian herb mix

2 cups arborio rice

3/4 cup white wine

1 bunch green onions, chopped fine, whites removed

3 tbsp olive oil

1 tsp dried rosemary

1/2 tsp dried thyme

Salt and pepper to taste

1/4 cup nutritional yeast

1 tbsp fresh Sage leaves, chopped

  1. In a saucepan, heat water, pumpkin and Italian spice mix to make a stock.
  2. In another small pan, warm 2 tbsp olive oil and fry chopped sage leaves until crispy – set aside.
  3. In a large pan, heat 1 tbsp olive oil and onions.
  4. Add arborio rice and stir and heat until there’s just a speck of white remaining in each grain of rice.
  5. Add white wine. Continue stirring until the liquid is absorbed.
  6. Now begin by adding 1 ladleful of stock. Continue cooking and stirring until the liquid is absorbed.
  7. Add another ladleful of stock and continue doing this: adding stock, stirring and once it’s absorbed adding again until the rice is cooked through. Maybe 20-25 minutes.
  8. Once the rice is tender to chew but still firm add the oil and sage, nutritional yeast, and season with salt and pepper.






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