pumpkin + fish risotto

Serves 5

Poppy cooks...

1. Preheat oven to 180ºC.
   
   
2. Dice
   butternut pumpkin into 1cm squares, place in a baking tray and coat with
   olive oil and bake until the pumpkin starts to get a little colour.
   
   
3. In the meantime, heat
   3 tablespoons coconut oil in a cast iron casserole dish.
   
   
4. Add
   onion, diced and
   2 cups arborio rice, tossing to coat in coconut oil.
   
   
5. Add
   5 cups filtered water and
   2 teaspoons celtic sea salt.
   
   
6. Once half the liquid has been absorbed by the rice, stir through
   6 mushrooms, sliced,
   handful spinach, sliced,
   2 white fish fillets, chopped.
   
   
7. Occasionally stir the risotto, and when all the liquid is absorbed, add
   3 tablespoons parsley, chopped and roasted pumpkin.
   
   
8. Serve risotto into bowls topped with a sprinkle of 
   chia seeds,
   crispy bacon and
   parmesan cheese.