Roasted Pumpkin and Spinach Risotto

recipecommunity.com.au

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subheading: Ingredients:

40 g parmesan cheese, block, crust removed, cut into pieces (3cm)

½ Small brown onion, (50g)

40 g Butter

40 g extra virgin olive oil

320 g risotto rice, (Arborio)

60 g water, (or White Wine)

2 tbsp Vegetable stock paste

250 g pumpkin, thinly sliced

720 g water

60 g Baby Spinach Leaves, (a good handful)

salt & pepper, (for roasting pumpkin) to taste

extra virgin olive oil, (for roasting pumpkin)

Directions at recipecommunity.com.au

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