Pumpkin And Spinach Risotto |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Very unusual and very tasty. Nice twist on the everyday risotto. Ingredients:
1 tablespoon butter |
1 onion chopped |
2 bacon rashers chopped |
1 garlic clove crushed |
1 cup risotto |
1 cup small pumpkin cubes |
1 teaspoon dried oregano |
1 package cream of chicken soup mix |
2-1/4 cup water |
1/4 cup dry white wine |
2 cup chopped spinach |
freshly ground black pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Heat butter in a large saucepan.
2. Add onion, bacon and garlic and cook for 3-4 minutes.
3. Stir in the rice, pumpkin and oregano.
4. Combine soup mix, water and wine.
5. Add to the pan and bring to the boil stirring.
6. Cover pan and cook over a very low heat for 10 minutes.
7. Stir occasionally.
8. Stir in spinach.
9. Cover and simmer for a further 5-7 minutes or until the rice is tender and the liquid is absorbed.
10. Season with black pepper.
11. Stir in cheese before serving.
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