Roasted Pumpkin & Spinach Risotto

Directions

1. 1
   Preheat oven to 200c.
2. 2
   Place pumpkin in a large roasting dish, toss through 1 T oil.
3. 3
   Bake for 20 mins or until tender.
4. 4
   Place stock in saucepan, bring to the boil.
5. 5
   Reduce heat to low, simmer to keep warm.
6. 6
   Heat remaining oil in another saucepan over medium heat.
7. 7
   Add onion and garlic, cook for 5 minutes Add rice and stir to coat with oil.
8. 8
   Add 1 cup warm stock to rice.
9. 9
   Stir constantly until stock has absorbed.
10. 10
    Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed.
11. 11
    Once all stock is added and rice is tender, stir through spinach, Parmesan, pine-nuts and pumpkin.
12. 12
    Serve with parmesan.