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Roasted Pumpkin and Spinach Risotto

Roasted Pumpkin and Spinach Risotto
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Ingredients

1.2kg pumpkin, peeled, cut into 2cm dice
2 tbsp oil
1 Litre pack Campbell’s Real Stock - Salt Reduced Vegetable
1 onion, diced
2 cloves garlic, crushed
1 ½ cups Arborio rice
1 ½ cups baby spinach leaves
¼ cup grated parmesan
¼ cup pine nuts, toasted
extra grated parmesan, to serve

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Method untested

Prep Time: 20 mins
Cooking Time: 40 mins
Serves 4

 

1. Preheat oven to 200°C. Place pumpkin in a large roasting dish, toss through 1 tbsp oil. Bake for 20 mins or until tender.

 

2. Meanwhile, place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.

 

3. Heat remaining oil in another saucepan over medium heat.  Add onion & garlic, cook for 5 mins. Add rice & stir to coat with oil. 

 

4. Add 1 cup warm stock to rice. Stir constantly until stock has been absorbed.  Continue adding stock 1 cup at a time, stirring after each addition until stock is absorbed.  Once all stock has been is added & rice is tender, stir through spinach, parmesan, pine nuts & roasted pumpkin.  Serve with extra parmesan.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Stock Recipes

Chef: Campbell's

Tags: Rice, Vegetarian

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