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Pumpkin and spinach risotto Recipe Image

Pumpkin and spinach risotto

By: Non Member

An easy meal that is low priced, tasty and easy to prepare.
  • 500 grams pumpkin
  • 4 tablespoons pumpkin seed dried
  • 1 tablespoon vegetable oil
  • 2 whole onion diced
  • 2 teaspoons crushed garlic
  • 1 1/2 cups arborio rice uncooked
  • 4 cups chicken stock
  • 1/2 cup water

  • Peel and seed the pumpkin, cut into 2cm cubes.

  • Thinly splce the spinach, removing coarse stems first. Alternatively frozen spinach can be used.

  • Heat oil in fry pan.  Cook diced onions and garlic until soft.

  • Add uncooked rice and stir to coat rice with oil.

  • In a second pot bring the chicken stock to the boil. Gradually add the stock to the rice mix and boil for 5 minutes.

  • Add pumpkin and water. Simmer for 10 minutes, stirring occasionally until the rice is cooked and the pumpkin is soft.

  • Lastly add spinach  and stir until spinach wilts.

  • Serve topped with optional pumpkin seeds

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