Roasted Pumpkin & Spinach Risotto

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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