Pumpkin and Spinach Risotto

Prep Time: 10 - 15 minutes

Total Cooking Time: 50 minutes

Serves: 4 (or 6 with chicken)

Josh Rating: 5 out of 5

500 g pumpkin, chopped coarsely

2 Tbs olive oil

2 cups water

4 1/2 cups vegetable stock

1 large onion, coarsely chopped

2 cloves garlic, crushed

2 cups arborio rice

2 Tbs white wine vinegar

250 g baby spinach, chopped coarsely

1/2 cup toasted pine nuts

1/2 cup finely grated parmesan cheese

1/2 cup cream

For meat option: chicken (shredded or diced)

Preheat oven to 425 F (220 C). Combine pumpkin and half of the oil in a medium baking dish; roast, uncovered, in oven for 20 minutes or until tender.

Combine the water and stock in a large saucepan; bring to a boil. Reduce heat and simmer, covered.

Heat remaining oil in large saucepan; cook onion and garlic, stirring, until onion softens.

Add rice; stir to coat rice in oil mixture. Add vinegar and 1/2 cup simmering stock mixture; cooking, stirring, over low heat until liquid is absorbed. Continue addeding stock mixture 1 cup at a time, stirring until combined after each addition. Total cooking time is about 35 minutes.

Add spinach, nuts, cheese and cream to risotto; cook, stirring, until spinach wilts. Add pumpkin; stir gently into risotto.

If preparing this meal for a mixed family (vegetarians + meat eaters), separate a portion and stir in chicken.

Recipe modified from: Women's Weekly Vegie Main Meals