Pumpkin, Peas, Spinach Sage Risotto - For Healthy Skin

Sometimes you just have to share a recipe you find. This one was in my little local newspaper up here in the far north of New Zealand.

A wonderful hearty meal for a stormy day and easy and quick to prepare.

I took out all the dairy (cheese) and nuts to make it psoriasis safe.

It is ready in 40 minutes and serves 4-5. (I put single portions in my freezer for a quick meal)

600g pumpkin, peeled and diced 1-1.5cm (i inch cubes)

5 cups of chicken or vegetable stock

1 tablespoon butter

1/2 red onion, very finely diced then roughly chopped

1 1/2 tablespoons finely chopped sage leaves

1 1/4 cups arborio rice

1 cup frozen peas, defrosted

2-3 handfuls of baby spinach leaves

chilli flakes to taste (optional)

Preheat oven to 220 degrees celsius (425 F)

Line an oven tray with baking paper.

Toss pumpkin with a drizzle of oil on prepared tray. Season with Himalayan Salt and roast for 15-20 minutes until tender. Turn once to ensure even cooking.

When pumpkin has 1