Roasted Pumpkin And Spinach Risotto Recipe

Name: Roasted Pumpkin And Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces; 1/4 cup olive oil; 4 slices bacon, rind removed, chopped; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 1 1/2 cups arborio rice; 1 1/2 tablespoons instant chicken bouillon granules; 5 cups boiling water; 150 g Baby Spinach; 1 cup shredded coon Italian cheese

Servings: persons

1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces
1/4 cup olive oil
4 slices bacon, rind removed, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
1 1/2 tablespoons instant chicken bouillon granules
5 cups boiling water
150 g Baby Spinach
1 cup shredded coon Italian cheese

1
Preheat oven to 220u00b0C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
2
Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
3
Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.

6101

kcal

Calories

642

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces, 1/4 cup olive oil, 4 slices bacon, rind removed, chopped, 1 brown onion, finely chopped, and more.

Yes, Roasted Pumpkin And Spinach Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pumpkin And Spinach Risotto

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