I have a few recipes for Risotto hidden away in various cookbooks. They all look incredibly delicious but unfortunately I don’t always have that much time to rustle up an evening meal.
This recipe is fairly nutritious and one of those really easy-to-make meals.
Pumpkin, Spinach and Sun-Dried Tomato Risotto
- 4 to 5 cups of quality chicken stock
- olive oil
- 1 onion, finely diced
- 3 cloves of garlic, chopped
- 1¼ cups of risotto rice
- 400 grams of pumpkin, peeled and cut into 1 cm cubes
- ½ cup of fresh parmesan cheese, grated
- salt and freshly ground black pepper
- ¼ cup of fresh sage leaves
- 4 cups of baby spinach
- 1 cup of sun-dried tomatoes, sliced
- Shaved parmesan to garnish
Place stock in a small saucepan and bring to the boil, then turn down the heat to simmer. Heat 2 tablespoons oil in a large heavy-based pan, add the onion and garlic, then cook over a medium heat for 5 minutes until soft. Add risotto rice and pumpkin and cook for 2 minutes, stirring continuously.
Add a cup of hot stock to the pan and stir until the stock is absorbed. Repeat, adding cupfuls of stock until it is all absorbed and the rice is tender to the bite or al dente (this takes 15 to 20 minutes). Remove the pan from the heat and stir in the parmesan, baby spinach and sun-dried tomatoes. Season with salt and pepper to taste. Fry the sage leaves in a hot pan with a little oil for 30 seconds or until crisp. Serve risotto topped with crisp sage leaves.