Risotto with pumpkin
( SERVES 4 )
Short-grain rice is best but a medium grain is okay.
- Peel and seed the pumpkin. Cut into 2cm cubes. Thinly slice the spinach/silver beet/kale leaves.
- Heat the oil in a large non-stick frying pan. Sauté the onions until softened, then stir in the garlic. Add the rice and stir to coat in the oil.
- Meanwhile, bring the stock to the boil. Gradually stir into the rice. Boil for 5 minutes. Add the pumpkin and wine or water. Simmer for about 10 minutes, stirring occasionally, until the rice is cooked and the pumpkin soft.
- Stir in the spinach until it wilts. Great topped with pumpkin or sunflower seeds, a little crumbled feta or finely grated parmesan and thyme sprigs.