Pumpkin and Macadamia Nut Risotto

Serves 4
Time 25 minutes


1 ½ cups brown rice (short grain)
3-4 cups chicken or vegetable stocks or miso soup
Salt and pepper
3 tbsp macadamia nut oil
1 ½ cups pumpkin, diced
½ cup macadamia nuts, toasted and chopped
¼ cup goat/feta cheese
2 garlic cloves, crushed
1 onion, finely sliced
1 bunch parsley, chopped


Heat oil in a pan, add garlic and cook for 1-2 minutes

Add onion and cook for 3-4 minutes until soft. Stir in pumpkin and rice, mixing well for 1 minute. Pour 1 ladle of stock and simmer on low heat for 20 minutes, keep slowly adding stock until desired consistency of rice is reached.

Stir in the macadamia nuts. Garish with a drizzle of macadamia nut oil, crumble of goat/feta cheese and sprinkle of parsley.