Pumpkin, Spinach and Pine Nut Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Creamy vegetarian risotto Ingredients:
1 1/2 cups vegetable stock |
1 large onion, diced |
2 tbsp canola oil |
2 cups arborio rice |
1/2 cup dry white wine |
1/3 cup finely grated parmesan cheese |
250 g butternut pumpkin, cubed |
100 g baby spinach, chopped roughly |
40 g pine nuts, toasted |
1/2 cup cream |
3 cloves garlic, crushed/minced |
4 cups water |
Directions:
1. Combine stock and water in saucepan. Bring to boil, then reduce to simmer. In a seperate saucepan, boil pumpkin for 4-5 mins until just soft.
2. Saute onion and garlic in the oil until onion is clear. Add rice and stir until coated in oil.
3. Add wine and stir until liquid dissolved. Begin to add stock and water mixture, 1 cup at a time, stirring between until absorbed. Takes 25-35 minutes.
4. Stir in cheese, cream, spinach, and pine nuts until spinach is wilted. Servie immediately toppd with shaved parmesan.
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