Pumpkin and Spinach Risotto

Ingredients

  • 800 g butternut pumpkin, cubed
  • 1 tablespoon oil
  • 20 gm butter
  • 1 leek, chopped
  • 1 teaspoon minced garlic
  • 1½ cups Arborio rice
  • ¼ cup white wine (optional)
  • + 3 more ingredients
    • 4 cups hot vegetable stock
    • 100 g baby spinach leaves
    • ⅓ cup grated Parmesan cheese

1. Spray pumpkin with oil spray and bake at 180°C until soft. 2. Saute leek and garlic in oil and butter until soft. 3. Stir in rice and cook for about 5 minutes until rice becomes transparent. 4. Stir in wine, if using. 5. Add a ladleful of stock, stir well and simmer for several minutes. 6...

View full recipe at SpringPad

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