Roasted Pumpkin & Spinach Risotto

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Recipe by Satyne

Taken from the back of a Campbells Vegetable stock packet.

Ingredients Nutrition


  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.

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