CREAMY PUMPKIN & SPINACH RISOTTO WITH SAGE
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 1⁄2 red onion, very finely diced then roughly chopped
11⁄2 tablespoons finely chopped sage leaves 11⁄4 cups arborio rice 1 cup frozen peas, defrosted 2-3 handfuls baby spinach leaves 1⁄2 cup finely grated parmesan cheese
1⁄4 cup roughly chopped walnuts To serve: 1⁄2 cup finely grated Parmesan cheese.
❚❚❚❚Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
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.