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Pumpkin and spinach risotto

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    Source: food.ninemsn.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B1, B2, B3, C, E, P
    MineralsZinc, Fluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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