Risoni with roasted pumpkin
450 g, peeled, diced
1 x 3 second spray(s)
1 tsp, (sweet)
220 g, risoni
¼ cup(s), leaves
2 tsp, (extra virgin olive oil)
red wine vinegar
- Preheat oven to 180°C. Place pumpkin in a roasting pan. Spray with oil. Sprinkle with cumin and paprika and toss to coat evenly. Roast for 20 minutes, or until cooked. Remove from oven and allow to cool.
- Place pine nuts on an oven tray. Roast for 5 minutes, or until golden.
- Meanwhile, cook risoni in a large saucepan of boiling salted water with the turmeric, following packet instructions, or until just tender. Drain and return to the saucepan.
- Add pumpkin, pine nuts, currants, coriander, oil and vinegar to the risoni. Gently toss to combine. Season to taste with salt and freshly ground black pepper and serve.