Savory Pumpkin & Spinach Risotto

Ingredients

• 240 g Arborio rice
• 400 g Pumpkin puree, unsweetened
• 150 g Fresh spinach, washed and chopped
• 1 l Home made vegetable stock
• 2 clove Garlic
• 1 tbsp Olive oil
• 50 g Parmesan cheese, freshly grated
• 1 g Salt and freshly ground black pepper to taste
• 100 g Small onion, finely chopped

Method

1. In a pot, heat the vegetable broth and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes. Add minced garlic and cook for another minute.
3. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Add a ladle of warm broth to the rice and stir until absorbed. Repeat, adding broth one ladle at a time, until rice is creamy and al dente (about 20-25 minutes).
5. When the rice is cooked, stir in the pumpkin puree and the chopped spinach. Cook until the spinach wilts. Stir in the grated Parmesan cheese, salt, and pepper.
6. Divide among bowls and enjoy warm.