Matamata Chronicle - - Sport -

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.

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