Creamy risotto with a twist (groats risotto)

I am absolutely delighted to share this recipe with you all as it is part of a very special collaboration with one of my all time favourite products Brushwoods Oats and Olive Oil. As part of my role as recipe developer I get to work and develop recipes for some amazing companies that produce some wonderful products and Brushwoods is no exception. Their incredible products speak for themselves and I am so very excited to share the next delicious recipe in a series of recipes using Brushwoods products with you today.
“Brushwoods is a family operated Australian business bringing 100% Australian grown, processed and packaged products to you. They support local businesses and believe that reconnecting with food is important to the health of all Australians. Historically, the vast majority of people were either farmers themselves or knew many farmers, food was sourced directly from the grower and a true of appreciation of real food prevailed. By bringing Fresh Extra Virgin Olive Oil and Freshly Rolled Oats to the market they want people to experience fresh and real food that is natural and healthy. Brushwoods products will always be fresh and real. With no preservatives, no additives and no sneaky marketing ploys, you can be assured that you know exactly what you are buying (either for your home or for your business). They want you to be reassured that ethical food production is as important to them as it is to you” (exert taken from Brushwoods website).
Their products can be purchased directly from their website or alternatively you can check their website for a list of stockists. The website is
Now for the incredible recipe! 


2 palm sized pieces of pumpkin any variety grated or cut into small pieces

1 red onion medium sized grated or finely chopped

1 teaspoon crushed garlic

1 cup BRUSHWOODS Groats

1/4 cup BRUSHWOODS Extra Virgin Olive Oil

2 cups stock chicken or vegetable

1 cups water

Salt and pepper to taste

2 handfuls of washed baby spinach roughly chopped

1 cup grated Parmesan cheese

1/2 cup full fat thickened cream optional

Fresh chopped parsley to garnish


Place pumpkin, onion, garlic, groats and oil into a large pot it and sautee until onion changes colour.

Add water and stock and bring to the boil. Once boiling turn down and simmer, occasionally stirring to check liquid levels. You want this to cook away until most of the liquid absorbs and groats are tender, approx 45 minutes.

Once cooked turn off the heat and add spinach, cream and cheese and give it a good stir.

Serve with some fresh chopped parsley and more cheese. Yum!

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