Recipe : pumpkin and spinach risotto

Pumpkin and Spinach Risotto

Serves 4

Ingredients:
400g pumpkin
4 large handfuls of baby spinach
6 cups vegetable stock
1 onion
2 garlic cloves
240g aborio rice
olive oil
oil spray

Method:
Preheat oven to 180 and line a baking tray with baking paper.
Peel and chop pumpkin into small cubes and place on the baking paper, spray with oil and place in oven and cook for approximately 25 minutes or until slightly roasted
Heat oil in a saucepan and cook onion and garlic until onion is transparent, add rice and cook until fragrant (a couple of minutes)
Add 2 cups of stock and cook until almost all the stock is absorbed, stirring occasionally. Continue this adding stock one cup at a time. This should take approximately 30 minutes until all stock is used and rice is al dente
Gently stir in pumpkin and spinach and cook until heated through
Serve and enjoy

This recipe was adapted from Kayla Itsines recipe book. Tip add other roast vegetables to the mix along with the pumpkin. This is a great way to use up excess vegetables in your fridge