Ingredients

(Serves 6)

• 4 Bite Me Fine Foods Green Lentil Falafels (slice into quartes)
• 1 cup Arborio rice
• 1 small head of broccoli, sliced (optional)
• 200g mushrooms, sliced
• 200g butternut pumpkin
• 1⁄2 cup of baby spinach
• 1 onion, sliced
• 1 large clove garlic
• 1 litre veggie stock
• Olive oil for cooking
• Parsley to serve
• Nutritional Yeast/Parmesan to serve

Method

1. Preheat oven to 200 degrees.
2. Roast sliced pumpkin for 25 minutes or until soft. Remove, and mash.
3. In a saucepan, cook mushrooms, broccoli, onion and garlic (in a drizzle of olive oil).
4. In separate saucepan, bring stock to the boil.
5. Meanwhile, once veggie mixture is cooked, add rice, spinach, pumpkin and wine.
6. Slowly pour 1-2 cups at a time of stock into veggie/rice mixture.
7. Continue to boil until liquid has reduced and rice is cooked.
8. Heat 4 Bite Me Fine Foods Falafels in a sandwich press or fry pan, slice into quarters and stir into risotto mixture.
9. Serve with parsley and nutritional yeast.