1.25 Litres of Chicken stock
3 tbspn MCT Oil
1 leek thinly sliced
2 cloves garlic chopped
700g butternut pumpkin peeled, seeded and cut into 1 cm cubes
1/2 tspn ground nutmeg
500g risoni
3 tbspn chopped fresh parsley
Place the chicken stockin a large saucepan and heat without boiling
Heat the MCT Oil in a large frying pan. Cook the leek and garlic over low heat for 4-5 minutes,
or until very soft but not brown. Add the butternut pumpkin, nutmeg and 1 cup of the hot stock.
Simmer, covered for 8 minutes or until the pumpkin is just tender. Stir in the risoni and 3 1/2
cups of the hot stock. Cook uncovered over medium heat for 10 – 12 minutes or until the pasta
is tender. Stir frequently but take care not to break up the pumpkin cubes. Add the remaining
stock if necessary. Remove from the heat, cover the pan and set aside for 5 minutes. Stir in
the parsley. Season well with salt and freshly ground black pepper and serve at once.
3 tbspn MCT Oil
1 leek thinly sliced
2 cloves garlic chopped
700g butternut pumpkin peeled, seeded and cut into 1 cm cubes
1/2 tspn ground nutmeg
500g risoni
3 tbspn chopped fresh parsley
Place the chicken stockin a large saucepan and heat without boiling
Heat the MCT Oil in a large frying pan. Cook the leek and garlic over low heat for 4-5 minutes,
or until very soft but not brown. Add the butternut pumpkin, nutmeg and 1 cup of the hot stock.
Simmer, covered for 8 minutes or until the pumpkin is just tender. Stir in the risoni and 3 1/2
cups of the hot stock. Cook uncovered over medium heat for 10 – 12 minutes or until the pasta
is tender. Stir frequently but take care not to break up the pumpkin cubes. Add the remaining
stock if necessary. Remove from the heat, cover the pan and set aside for 5 minutes. Stir in
the parsley. Season well with salt and freshly ground black pepper and serve at once.
Little Leakers
Butternut Pumpkin And Leek Risoni