Roasted Pumpkin and Walnut Risotto
Wave your wand (or wooden spoon) and turn the humble butternut into something truly magical with this weeknight warmer-upper. Spoonfuls of velvety roasted pumpkin are dolloped and stirred through a...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- ¼ butternut pumpkin
- 1 vegetable stock cube
- 1 eschalot
- 1 bunch oregano
- 150g arborio rice
- 40g roasted walnuts
- 25g grated parmesan
- 60g baby spinach leaves
- 20ml (1 tbs) olive oil
- 10g butter
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