EASY (40 - 50 minutes)
BYO Ingredients & Utensils
2 tbs olive oil
500ml (2 cups) boiling water
large oven tray
baking paper
fine grater
large deep frypan
Instructions
1. Roast pumpkin
Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the pumpkin and cut into 2cm chunks, then put on the lined tray. Drizzle with 2 tsp olive oil, scatter over the Tuscan seasoning, season with salt and pepper and toss to combine. Roast for 20 mins or until tender. Transfer half the roasted pumpkin to a bowl and coarsely mash with a fork.
2. Prep ingredients
Meanwhile, finely chop the onion. Crush or finely chop the garlic. Finely grate the parmesan. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
3. Start risotto
Heat 1½ tbs olive oil in a large deep frypan over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the rice and cook, stirring, for 1-2 mins until the grains are well coated. Add the stock and 750ml (3 cups) water and stir to combine.
4. Simmer risotto
Increase the heat to high and cook, stirring occasionally, for 10 mins or until the liquid is slightly reduced. Reduce the heat to medium. Add the mashed pumpkin and 375ml (1½ cups) water and cook, stirring occasionally, for a further 20-25 mins until the rice is tender and the liquid is absorbed. Stir in the spinach until wilted. Remove the pan from the heat.
5. Serve up
Add half the parmesan to the risotto and stir to combine. Taste, then season with salt and pepper. Divide the risotto among bowls and top with the remaining roast pumpkin and remaining parmesan. Or serve in a large dish and pop it on the table for everyone to help themselves. Enjoy!
6. Feed A Crowd
Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.