CREAMY PUMPKIN & SPINACH RISOTTO WITH SAGE
Ready in: 40 minutes Prep: 15 minutes Cook: 35 minutes Serves: 4-5.
600g pumpkin, peeled and diced 1-1.5cm
5 cups chicken or vegetable stock (if using cubes/powder use 3 cubes/teaspoons with 5 cups water) 1 tablespoon butter
red onion, very finely diced then roughly chopped
11⁄ tablespoons finely chopped sage leaves 11⁄ cups arborio rice 1 cup frozen peas, defrosted 2-3 handfuls baby spinach leaves
cup finely grated parmesan cheese
cup roughly chopped walnuts To serve: cup finely grated Parmesan cheese.
Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.
Toss pumpkin with a drizzle of oil on prepared tray. Season with salt and pepper and roast for 15-20 minutes, until tender. Turn once to ensure even cooking. When pumpkin has 10 minutes’ cook time remaining, prepare the risotto.
Bring stock to a simmer in a small pot then remove from heat, cover and keep warm (if using stock cubes/powder, dissolve in boiling water in a small, heatproof bowl). Heat a good drizzle of oil in a large, heavy-based pot on medium heat. Add butter, onion and sage and cook for 3 minutes, until softened.