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Baked Pumpkin Soup Risotto
Ingredients
  • ¼ cup (60ml) oil (we used the oil from the marinated feta) , plus extra for drizzling
  • 1 onion, finely chopped
  • 1 sprig rosemary, leaves picked, finely chopped
  • 1 garlic clove, finely chopped
  • 1 ½ cups (330g) Arborio/ risotto rice
  • 1x 535g can creamy pumpkin soup
  • 50g butter
  • 50g freshly grated Parmesan cheese
  • 100g baby spinach leaves
  • ¼ cup flaked almonds
  • Marinated feta to serve
  • Creamy risotto swirled through with pumpkin soup, fresh spinach, tangy feta and smoked almonds!
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