adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast pumpkin & pesto risotto
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Flavorful risotto with minimal ingredients for a simple yet delicious meal.
Ingredients:
  • 500g pumpkin, peeled
  • 36.40 gm olive oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 400.00 gm arborio rice
  • 1530.00 gm chicken style liquid stock
  • 198.00 gm prepared basil pesto
  • 30g butter
  • 100g baby spinach
Instructions:
  • Preheat the oven to 200°C. Toss pumpkin cubes in a roasting pan with half of the olive oil and garlic. Roast for 30 minutes until tender and golden.
  • While the stock is heating up, sauté the onion in some of the oil until soft. Add the rice and cook until pale golden. Gradually add stock, stirring constantly until the rice is tender and has absorbed all the liquid.
  • Combine the roasted pumpkin, pesto, and butter gently. Season to your taste. Serve with a garnish of baby spinach and shaved parmesan on top.

Similar Recipes