risotto

Elea's Roasted Pumpkin and Spinach Risotto

Serves 6
Oven temp 220 C

Ingredients:
1.5kg butternut pumpkin (peeled, cut into 3cm bits)
1/4 cup olive oil
4 rashers bacon, chopped
1 brown onion, chopped
2 garlic cloves, crushed
1.5 cups arborio rice
1.5 tablespoons powdered chicken stock
150g baby spinach
1 cup shredded cheese
5 cups boiling water

-arrange pumpkin in a single layer on a lightly greased pan. Drizzle with oil, season with salt and pepper, toss to coat. Roast for 20 - 25 mins or until golden and tender.

-heat remaining oil in a large saucepan over medium heat. Add bacon and onion, stir for 4 minutes or until onion is soft. Add garlic and rice, cook for 2 minutes. Add stock and water, reduce heat to medium-low, cover and cook for 15 minutes. Stir every 5 or so. Remove lid and cook for 10 minutes or until rice has absorbed most of the stock (risotto should be looking pretty thick but still stirrable).

-Remove from heat and stir through the pumpkin, spinach, 3/4 cup of cheese. Serve in bowls with pepper and remaining cheese.