Ingredients

Method

  • Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with one tablespoon of olive oil. Toss to coat and roast for 20 minutes or until golden brown
  • Heat oil in a large pan and cook onion until soft. Add rice and cook for a few minutes or until it becomes glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed while mixing before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite)
  • Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat
  • Stir in the spinach and serve topped with extra parmesan, as desired

Community Experience

Feedback and Reviews

Real feedback from real users. Here’s what they have to say.

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Karen

Fantastic! - This is a really nice recipe. Simple and tasty. Will be my go to from now on. Thankyou

Stella_

Yummmmm - Wow this was fantastic

Amazingly good

I loved this recipe - I loved this recipe

Sheeba

Great recipe - I love, love, loved it. Thank you

catequil

This is a very simple and - This is a very simple and very easy to make risotto and will not disappoint. I did throw half a cup of white wine in before simmering the stock. It will be a regular for us.

+ 130 star only ratings in addition to the reviews above
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