Roast Pumpkin and Spinach Risotto

Serves 4

1 pumpkin or 2 med butternut squashes peeled and cut into small chunks

Olive oil

45g butter

2 large onions sliced

300g Arborio rice

1.75L homemade chicken stock

250g spinach leaves

75g double cream

45g parmesan cheese grated

Salt and pepper

Parsley to garnish



1. Cover pumpkin in oil and salt and pepper and roast for 30mins or until soft

2. In a large saucepan sauté onions in butter until they begin to soften

3. Add rice to butter/onion mix and continue to sauté for 1-2 mins until grains are well coated with butter

4. In a separate saucepan bring stock to boil

5. Pour 225ml of simmering stock onto rice mixture

6. Bring rice mixture to a lively boil then turn off heat. Cover and leave for 10 mins

7. Add a knob of butter to rice mixture, return to heat and bring back to boil

8. Gradually add ladles of simmering stock to rice mixture while stirring continuously until stock is finished, rice is cooked and mixture is thick

9. Stir in pumpkin and spinach to rice

10. Stir in cream and half the cheese to rice

11. Season with salt and pepper to taste

12. Turn off heat, cover and leave for 2 mins to let flavours blend

13. Serve topped with parsley and rest of parmesan