Roasted Pumpkin and Spinach Risotto |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found this in the Super Food Ideas magazine, we have had it several times and all love it. Cooking time is including roasting the pumpkin. Ingredients:
1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces |
1/4 cup olive oil |
4 slices bacon, rind removed, chopped |
1 brown onion, finely chopped |
2 garlic cloves, crushed |
1 1/2 cups arborio rice |
1 1/2 tablespoons instant chicken bouillon granules |
5 cups boiling water |
150 g baby spinach |
1 cup shredded coon italian cheese |
Directions:
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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