Ingredients Jump to Instructions ↓

  1. 1/2 small butternut pumpkin, peeled, seeded, cubed

  2. 2 tablespoons olive oil

  3. 2 tablespoons chopped rosemary

  4. 1 onion, finely chopped

  5. 4 garlic cloves, crushed

  6. 2 cups Arborio rice

  7. 1 cup white wine

  8. 1 litre chicken stock, hot

  9. 150g semi-dried tomatoes, halved

  10. 100g baby spinach leaves

  11. shaved parmesan, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180C.

  2. Place pumpkin on baking tray. Toss with half the oil and the rosemary.

  3. Bake for 20-25 minutes until pumpkin is golden and tender.

  4. Meanwhile, heat remaining oil in a large frying pan on high. Sauté onion and garlic for 3-4 minutes until onion is tender. Add rice and cook, stirring, for 1 minute.

  5. Add wine. Cook, stirring, until almost evaporated. Add hot stock to rice, 1 cup at a time, stirring, until all liquid is absorbed and rice is tender, about 20 minutes.

  6. Stir through tomatoes, spinach and pumpkin. Serve risotto topped with parmesan.

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