Roast Pumpkin and Spinach Risotto
Credit: Whisk Media Group
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Roast Pumpkin and Spinach Risotto
Ingredients:
Giant Arancini Balls
- 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
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Fantastic!
1 year 1 week ago
This is a really nice recipe. Simple and tasty. Will be my go to from now on. Thankyou
Yummmmm
1 year 2 months ago
Wow this was fantastic
I loved this recipe
1 year 2 months ago
I loved this recipe
Great recipe
1 year 10 months ago
I love, love, loved it. Thank you
This is a very simple and
2 years 12 months ago
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.
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