roast pumpkin risotto

Serves 4

This is somewhat of a cheat's risotto using a rice cooker that doesn't compromise on taste but is a lot easier and quicker than cooking it on the cooktop or in the oven - but if you don't have a rice cooker, feel free to cook this recipe the traditional way by slowly adding 1 cup of hot stock to the risotto at a time until it is absorbed. You will also need twice as much stock if cooking with this method.

Poppy cooks…

1. Preheat oven to 200˚C.
   
   
2. Place
   500g butternut pumpkin, diced on a baking tray. Coat with
   olive oil and
   celtic sea salt and cracked black pepper. Bake for 40 minutes or until slightly caramelised.
   
   
3. Turn on your rice cooker and sauté an
   onion, diced and
   4 cloves garlic, minced.
   
   
4. Add
   1/2 teaspoon curry powder,
   1/2 teaspoon ground nutmeg,
   1.5 cups arborio rice and stir to mix.
   
   
5. Stir in
   1 cup white wine and leave for a few minutes.
   
   
6. Then add
   500ml vegetable stock.
   
   
7. When the rice cooker has finished cooking the risotto, and the pumpkin is roasted, add the pumpkin to the rice and stir through.
   
   
8. Serve risotto with
   pepitas,
   parsley, chopped and
   dried cranberries.

strawberry cake

Serves 10

Ingredients

250g fresh strawberries

1/2 cup coconut sugar

1/2 cup EVOO

1 egg

1.5 cups gluten-free self raising flour

1/2 cup rice milk

Method

1. Line a medium loaf tin or cake tin with baking paper
2. Halve enough strawberries to cover tin and set aside. Chop remaining strawberries
3. Beat together sugar, oil and egg on high for 5-8 minutes until thick and creamy
4. Fold in flour and milk
5. Fold in chopped strawberries
6. Pour mixture into tin and top with halved strawberries
7. Bake in a 170˚C oven for 70 minutes or until a skewer comes out clean
8. Stand to cool before serving

Notes
For added texture to this light and fluffy cake, try adding quinoa flakes!