Soulful Fitness | Winter Comfort Food Without the Carbs Pumpkin and Leek Baked Risotto
Winter time is such a hard time to stay away from the high fat and high carbohydrate food especially when it's a cold or wet day. Normally it would be easy to grab some chicken and chips on the way home especially when it's dark early or dive into a large lasagna covered in cheese sauce mopped up with garlic bread. We find our members at Soulful Fitness Lane Cove especially get hungry after a Pilates reformer, Pilates or yoga class and have come up with the perfect dish to ease the winter hunger pains without the carbs and it comes full of vitamins and nutrition.
winter comfort food, low carb winter meal, pumpkin and leek risotto, yoga lane cove, soulful fitness, pilates lane cove, pilates reformer lane cove
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Winter Comfort Food Without the Carbs Pumpkin and Leek Baked Risotto

Winter Comfort Food Without the Carbs Pumpkin and Leek Baked Risotto

Winter time is such a hard time to stay away from the high fat and high carbohydrate food especially when it’s a cold or wet day. Normally it would be easy to grab some chicken and chips on the way home especially when it’s dark early or dive into a large lasagne covered in cheese sauce mopped up with garlic bread. We find our members at Soulful Fitness Lane Cove especially get hungry after a Pilates reformer, Pilates or yoga class and have come up with the perfect dish to ease the winter hunger pains without the carbs and it comes full of vitamins and nutrition.

This is a great meal to have for lunch or dinner and can be pre-made and even frozen to help with super quick preparation avoiding the temptation of selecting comfort food options that usually have limited nutritional value and go straight onto the hips or stomach regions.

Ingredients:

½ cup Arborio rice

790g pumpkin kent or Japanese

175g leek

1 large garlic clove

1 1/2 cups Vitasoy milky lite soy milk (or milk of your choice)

250g Weight watchers cottage cheese

50g low fat Bega cheese grated

Optional English Spinach / Rocket

Method:

Pre heat the oven at 180 degrees.

Chop the pumpkin into squares and boil for 6-8 minutes. Then drain and add to the baking dish. Partially boil rice for 5-6 minutes.

Chop the leek and garlic finely and add to a baking dish. Drain and add the rice and mix.

Add the milk, cheese and sprinkle lastly with the shredded cheese and salt and pepper to taste

Cook for 30 mins and enjoy plain or serve with an English spinach side salad

Serves 5

Cooking time 45 mins so this one would be perfect for cooking on the weekend and freezing or placing into containers for office lunch.

Carbs 21.94    Protein 12.71   Fat 3.54

Nut Free, Gluten Free, Vegetarian

For more recipes and tips go to www.soulfulfitness.com.au

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