Ingredients (serves 4)

• 1 cup Cooked & Mashed Butternut Pumpkin
• 2 cups Cooked Risotto
• 1/2 Zucchini- grated fine
• 1 cup Chopped and Diced Mushrooms
• 1/2 cup Chopped Spinach
• 1 teaspoon Chopped Fresh or Dried Sage leaves
• Pinch Salt & Pepper

Method

1. Cook Risotto as per instructions, I like to cook in veggie stock
2. Boiled diced pumpkin & mash once soft- set aside
3. Mix pumpkin mash, grated zucchini, chopped mushrooms, spinach and herbs and spices together with cooked risotto
4. Serve and top with favourite Grated cheese, tasty, Parmesan or both :)

Notes

I whipped this up, easy and quick one Monday night. Family approved, healthy and tasty