Pumpkin and spinach risotto
500 g, butternut, cut into 2cm pieces
4 cup(s), or vegetable stock
rice, arborio, dry
1 cup(s), (200g)
baby spinach leaves
grated parmesan cheese
¼ cup(s), (20g)
- Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the prepared tray. Drizzle with half the oil and season with salt and pepper. Bake, turning occasionally, for 20 minutes or until tender.
- Meanwhile, bring the stock to the boil in a medium saucepan over high heat. Reduce heat and simmer
- Heat the remaining oil in a large saucepan over medium-high heat. Stir in the rice until coated in oil. Add a ladleful of hot stock (about ½ cup) and cook, stirring constantly, until the stock is absorbed. Continue adding the stock, 1 ladleful at a time, stirring constantly, for 20 minutes or until the rice is tender and the stock absorbed.
- Gently stir the pumpkin and spinach through the rice and cook for 2 minutes or until the spinach wilts. Remove from heat. Stir in half the parmesan. Divide among serving bowls. Sprinkle with the remaining parmesan to serve.