Ingredients Jump to Instructions ↓

  1. 1 1/2 kg butternut pumpkin , peeled, cut into 3cm pieces 1/4 cup olive oil

  2. 4 slices bacon , rind removed, chopped

  3. 1 brown onion, finely chopped

  4. 2 garlic cloves , crushed

  5. 1 1/2 cups arborio rice

  6. 1 1/2 tablespoons instant chicken bouillon granules

  7. 5 cups boiling water

  8. 150 g baby spinach

  9. 1 cup shredded coon Italian cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.

  2. Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.

  3. Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve. ?


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