Pumpkin and blue cheese risotto

Pumpkin and blue cheese risotto

www.womensweeklyfood.com.au

Don’t overcook your risotto – the grains should be al dente when served.

View full recipe on www.womensweeklyfood.com.au

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Cooking tools:

  • Heavy-based saucepan
  • Saucepan
  • Stove
  • Wooden spoon
  • Measuring cup
  • Colander
  • Chef's knife
  • Cutting board
  • Serving bowl
  • Mixing bowl
  • Spoon

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 cup risotto rice
  • 1 litre hot vegetable stock
  • 500 grams peeled pumpkin, diced into small cubes
  • 1/2 cup cream
  • 50 grams creamy blue cheese, plus extra for crumbling
  • baby spinach leaves, plus toasted pine nuts to serve

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