Ingredients

The following ingredients have 4 Servings
  • 800 g butternut pumpkin cubed
  • 1 tbs oil
  • 20 g butter
  • 1 leek chopped
  • 1 tsp garlic minced
  • 1 1/2 cup arborio rice
  • 1/4 cup white wine optional
  • 4 cups Massel Vegetable Liquid Stock, hot
  • 100 g baby spinach
  • 1/3 cup parmesan cheese grated
  • 1 pinch parsley

Instruction

  • Spray pumpkin with oil spray and bake at 180C until soft.
  • Saute leek and garlic in oil and butter until soft.
  • Stir in rice and cook for about 5 minutes until rice becomes transparent.
  • Stir in wine, if using.
  • Add a ladleful of stock, stir well and simmer for several minutes.
  • Continue this process until the rice is tender, approximately 20-30 minutes.
  • Stir in the pumpkin and spinach and remove from stove.
  • Stand for about five minutes, then stir in the Parmesan and parsley.