Roast Pumpkin and Spinach Risotto

Credit: Whisk Media Group

Recipe by: Perfect Italiano
perfectitaliano.com.au

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319 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 for Roast Pumpkin and Spinach Risotto

Average: 4.2 (55 votes)

Fantastic!

Karen

7 months 5 days ago

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

Yummmmm

Stella_

8 months 4 weeks ago

Wow this was fantastic

I loved this recipe

Amazingly good

9 months 1 week ago

I loved this recipe

Great recipe

Sheeba

1 year 4 months ago

I love, love, loved it. Thank you

This is a very simple and

catequil

2 years 6 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.