Roasted Pumpkin & Spinach Risotto

Taken from the back of a Campbells Vegetable stock packet.

• Ready In: 1 hr
• 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

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.