Pumpkin Chestnut Edamame Risotto

August 21, 2017

This Japanese-style Kabocha Pumpkin Chestnut Edamame Risotto is really filling, and such a comforting way to warm up on a chilly evening!

2 tablespoons olive oil (or sub vegetable, rapeseed or coconut oil)
1 onion, diced
1 clove of garlic, minced
1 small kabocha squash
Handful of edamame
Handful of chestnuts
1 heaped teaspoon miso (ensure gluten-free if necessary)
1 vegetable stock cube (ensure gluten-free if necessary)
1 ½ cups of risotto rice (you can also substitute Japanese rice)
2 tablespoons soy sauce (or tamari if gluten-free)

http://www.rhiansrecipes.com/2015/11/15/kabocha-pumpkin-chestnut-edamame-risotto-vegan-gf/
See the full directions on my site

Nutritions

Calories
107

Sodium
797mg
33% DV

Fat
8g
12% DV

Protein
2g
4% DV

Carbs
9g
3% DV

Fiber
1g
7% DV