Roasted Pumpkin & Spinach Risotto
"Taken from the back of a Campbells Vegetable stock packet."
photo by Satyne
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄4 kg pumpkin, peeled and diced
- 2 tablespoons oil
- 1 liter vegetable stock
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 1⁄2 cups arborio rice
- 1 1⁄2 cups baby spinach leaves
- 1⁄4 cup parmesan cheese
- 1⁄4 cup pine nuts, toasted
- extra grated parmesan cheese, to serve
directions
- Preheat oven to 200c. Place pumpkin in a large roasting dish, toss through 1 T oil. Bake for 20 mins or until tender.
- Place stock in saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
- 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.
- 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.
- Serve with parmesan.
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RECIPE SUBMITTED BY
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.
