Plant Based Roasted Pumpkin and Spinach Oven Baked Risotto Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 35MINS
3 tbs olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
500gm pumpkin, peeled and chopped into 1.5cm pieces
2 cups Arborio rice
1L (4 cups) Campbells Real Stock – Vegetable
2 cups baby spinach
STEP 1 Pre heat oven to 180oC. Line a baking tray with baking paper. Add pumpkin and 1 tbsp of olive oil. Toss to coat pumpkin with oil. Roast for 25-30 mins.
STEP 2 Heat remaining oil in a large flameproof, ovenproof dish over medium heat. Add onion and garlic. Cook, stirring occasionally, until softened.
STEP 3 Add rice, stir. Add Campbell’s Real Stock – Vegetable. Stir well to combine. Bring to the boil. Place in the oven and bake covered, for 25 mins until rice is just tender and liquid has almost been absorbed.
STEP 4 Stir pumpkin and baby spinach through risotto before serving.
