Roast Pumpkin and Spinach Risotto
- Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with 1 tbsp. olive oil. Toss to coat and roast for 20 minutes or until golden brown.
- Heat oil in a large pan and cook onion until softened. Add rice and cook for a few minutes or until glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite).
- Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat.
- Stir in the spinach and serve topped with extra parmesan, as desired.