Roasted Pumpkin & Spinach Risotto

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200c. Place pumpkin in a large roasting dish, toss through 1 T oil. Bake for 20 mins or until tender.
  2. Place stock in saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
  3. Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes Add rice and stir to coat with oil.
  4. Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, Parmesan, pine-nuts and pumpkin.
  5. Serve with parmesan.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: