Roast Pumpkin and Spinach Risotto

Credit: Whisk Media Group

Recipe by: Perfect Italiano
perfectitaliano.com.au

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311 Collected

Difficulty

Moderate

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Roast Pumpkin and Spinach Risotto

Ingredients

Method

Ingredients:

400 g pumpkin, peeled and cut into 2cm cubes 60 ml (¼ cup) olive oil 1 brown onion, finely diced 1½ cups (300 g) Arborio rice 1.25 litres (5 cups) good-quality vegetable stock, warmed 100 g baby spinach leaves 40 g butter 1 cup (90 g) Perfect Italiano™ Parmesan Grated, plus extra to serve

Method:

Roast Pumpkin and Spinach Risotto

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

Reviews

Fantastic!

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

Karen

June 24, 2021 - 5:54 pm

Yummmmm

Wow this was fantastic

Stella_

May 1, 2021 - 6:41 pm

I loved this recipe

Amazingly good

April 17, 2021 - 5:21 pm

Great recipe

I love, love, loved it. Thank you

Sheeba

September 3, 2020 - 9:41 pm

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.

catequil

July 9, 2019 - 7:11 am