Roasted Pumpkin And Spinach RisottoRoasted Pumpkin And Spinach Risotto Roasted Pumpkin And Spinach Risotto

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.