- Serves 4
- Preparation Time 20MINS
- Cook Time 40MINS
1.2kg pumpkin, peeled, diced into 2cm pieces
2 tbs oil
1L Campbells Real Stock Salt Reduced Vegetable
1 onion, diced
2 cloves garlic, crushed
1 cups Arborio rice
1 cups baby spinach leaves
cup parmesan, grated
cup pine nuts, toasted
Extra grated parmesan to serve
STEP 1 Pre heat oven to 200oC. Place pumpkin in a large roasting dish, toss through 1 tbs oil. Bake for 30 minutes or until tender.
STEP 2 Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
STEP 3 Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes. Add rice and stir to coat with oil.
STEP 4 Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, parmesan, pinenuts and roasted pumpkin. Serve with parmesan.