Roasted Pumpkin And Spinach RisottoRoasted Pumpkin And Spinach Risotto Roasted Pumpkin And Spinach Risotto

Roasted Pumpkin and Spinach Risotto

  • Serves 4
  • Preparation Time 20MINS
  • Cook Time 40MINS

1.2kg pumpkin, peeled, diced into 2cm pieces

2 tbs oil

1L Campbells Real Stock Salt Reduced Vegetable

1 onion, diced

2 cloves garlic, crushed

1 cups Arborio rice

1 cups baby spinach leaves

cup parmesan, grated

cup pine nuts, toasted

Extra grated parmesan to serve

STEP 1 Pre heat oven to 200oC. Place pumpkin in a large roasting dish, toss through 1 tbs oil. Bake for 30 minutes or until tender.

STEP 2 Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.

STEP 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.

STEP 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, pinenuts and roasted pumpkin. Serve with parmesan.