Quick & Easy

Roasted pumpkin and rosemary risotto

Creamy rosemary risotto with roasted pumpkin, spinach and grated parmesan.
roasted pumpkin and rosemary risotto



1.Preheat oven to 180°C/350°F.
2.Bring stock to the boil in medium saucepan. Reduce heat; simmer covered.
3.Combine pumpkin and half the oil in baking dish; cook, in oven, about 40 minutes or until pumpkin is tender.
4.Heat remaining oil in large saucepan, add rice; stir 2 minutes or until rice is coated in oil. Add garlic and rosemary; cook, stirring, until fragrant.
5.Stir in ½ cup simmering stock; cook, stirring constantly over low heat, until liquid is absorbed. Continue adding stock, in 1-cup batches, stirring until liquid is absorbed after each addition.
6.Stir pumpkin, spinach, cheese and cream into mixture; stir over heat until hot. Top with parmesan flakes to serve.

Make risotto close to serving. Leftover risotto can be made into patties and pan-fried. Arborio rice is a small, round-grain rice. It is well-suited to absorb a large amount of liquid, so is especially suitable for risottos. It is available from supermarkets. When you cook a roast, cook extra pumpkin to add to salads or dishes like this.


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