Roast Pumpkin and Spinach Risotto Recipe | myfoodbook | Pumpkin risotto
Easy Roast Pumpkin and Spinach Risotto recipe that's great for family dinners. You can also use leftovers to make arancini.
Keywords
- Pumpkin risotto
- roast pumpkin risotto
- leftover risotto arancini
- pumpkin spinach risotto recipe
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Cooking tools:
- Oven
- Baking sheet
- Pan
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Pot
Ingredients
- 400g pumpkin, peeled and cut into 2cm cubes
- 60ml (¼ cup) olive oil
- 1 brown onion, finely diced
- 1½ cups (300g) Arborio rice
- 1 1/4 litres (5 cups) good-quality vegetable stock, warmed
- 100g baby spinach leaves
- 40g butter
- 1 cup (90g) Perfect Italiano™ Parmesan Grated, plus extra to serve
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