1 cup Perfect Italiano Parmesan, grated, with extra for serving
salt and pepper, to taste
Method
Heat oil in large pan and cook onion until softened. Add rice and continue to cook for a few minutes. Add pumpkin.
Add one cup of stock and cook, stirring until the stock is absorbed. Reduce heat and continue adding stock, half a cup at a time.
When the stock is absorbed, add the next cupful. When you have added all the stock, check to see if the rice is cooked (it should still be slightly firm to the bite). Stir in spinach until wilted.
Add the butter and grated Perfect Italiano Parmesan and stir through until melted. Season to taste then remove from heat. Serve topped with extra Perfect Italiano Parmesan.
Tips & Hints
Make arancini with leftover risotto. Bind with beaten egg, roll in breadcrumbs and fry until golden.
