PASTA RICE RISOTTO WITH SPINACH AND BUTTERNUT

Serves 4 • Preparation: 30 minutes • Cooking time: 20 minutes

• 30ml butter

• 15ml olive oil

• 2 leeks, chopped

• 3 garlic cloves, chopped

• 250ml pasta rice

• about 500ml vegetable stock, boiling hot

• 2 handfuls of baby spinach

• 200ml grated Parmesan

• 250ml cooked butternut (see tip)

• 125ml pumpkin seeds, roasted with salt

• 80g rocket

• 30ml vinaigrette dressing

1 Melt the butter and oil in a medium-sized pot and sauté the leeks and garlic for a few minutes until fragrant. Add the pasta rice and stir-fry for a minute or two over medium heat. The idea is to lightly toast the pasta and coat it with the fragrant oil.

2 Add the stock, bring to the boil and cook for 8 minutes or until the pasta is just done. Stir in the spinach and half of the cheese and simmer for another minute or two. The pasta should be creamy, like any risotto.

3 Spoon the risotto into a pretty dish, then add the butternut and pumpkin seeds in the middle (or mix everything together before you serve it). Mix the vinaigrette through the rocket and use it as a garnish with the rest of the Parmesan.

TIP Cut the butternut into small 1cm cubes. Mix 15ml olive oil through the cubes and season to taste with salt, pepper and a pinch of ground coriander and cumin. Air-fry the cubes for 10–15 minutes at 180°C until golden-brown and cooked through. Stir halfway through the cooking time.