Pumpkin, Spinach and Sun Dried Tomato Risotto: (serves 4)
- 4 to 5 cups vegetable broth, boiled
- 2 tbsp olive oil
- 1 spring onion, in rings
- 3 cloves of garlic, chopped
- 1.25 cups of risotto rice
- 400 gr pumpkin, peeled and in 1 cm cubes
- 0.5 cup of grated parmesan cheese
- 4 cups of spinach leaves
- 1 cup sun dried tomatoes
- salt and pepper
Heat the olive oil in a large pan, add the onion and garlic, cook until soft, for about 5 minutes. Add risotto rice and pumpkin and cook for 2 minutes, stirring continuously. Add a cup of hot broth to the pan and stir until the broth is absorbed. Repeat, adding more broth, bit by bit until it is all absorbed and the rice is nice and soft about 20 minutes. You don't have to stir constantly, but never leave your risotto alone.
Remove the pan from the heat and stir in the parmesan, baby spinach and sun dried tomatoes. Season with salt and pepper to taste.