Pumpkin and spinach risotto
By: Non Member
An easy meal that is low priced, tasty and easy to prepare.
Details
Servings:
Ingredients
- 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
Directions
- 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
