Roast Pumpkin and Spinach Risotto

Prep Time: 15 mins.

Cook Time: 50 mins.

Serves: 4

400 g pumpkin, peeled and cut into 2cm cubes

60 ml (1/4 cup) olive oil

1 brown onion, finely diced

1 1/2 cups (300g) Arborio rice

1.25 L (5 cups) good-quality vegetable stock, warmed

100 g baby spinach leaves

40 g butter

1 cup Perfect Italiano™ Parmesan Grated, plus extra to serve

Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with 1 tbsp. olive oil. Toss to coat and roast for 20 minutes or until golden brown.

Heat oil in a large pan and cook onion until softened. Add rice and cook for a few minutes or until glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite).

Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat.