Pumpkin Risotto

10 Ingredients

Number of servings

1 brown onion, peeled and diced
400grams pumpkin, peeled and cut into 2cm cubes
5 cup good quality stock
30grams butter
1/4 cup grated parmesan
baby spinach leaves
1 pinch black pepper (to taste)
2 cup arborio rice
2tablespoons olive oil
1 pinch pink salt ground (to taste)

Method

Step 1 of 3

Heat oil in large pan and cook onion until softened. Add rice and continue to cook for a few minutes. Add pumpkin.

Step 2 of 3

Add one cup of stock and cook, stirring until the stock is absorbed. Reduce heat and continue adding stock, half a cup at a time. When the stock is absorbed, add the next cupful. When you have added all the stock, check to see if the rice is cooked (it should still be slightly firm to the bite). Stir in spinach until wilted.

Step 3 of 3

Add the butter and Parmesan and stir through until melted. Check the seasoning, remove from heat and serve with extra Parmesan.