Roast pumpkin & pesto risotto

This easy risotto delivers a maximum amount of flavour, despite using only a small number of ingredients.

Recipe «Roast pumpkin & pesto risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g pumpkin, peeled, 2 tbsp olive oil, 1 clove garlic, crushed, 1 onion, chopped, 2 cups arborio rice , 6 cups Massel chicken style liquid stock, 2/3 cup prepared basil pesto, 30g butter , 100g baby spinach.

Ingredients:

• 500g pumpkin, peeled 
• 2 tbsp olive oil 
• 1 clove garlic, crushed 
• 1 onion, chopped 
• 2 cups arborio rice 
• 6 cups Massel chicken style liquid stock 
• 2/3 cup prepared basil pesto 
• 30g butter 
• 100g baby spinach 

Instructions

1. Preheat oven to 200°C. Cut pumpkin into 2cm cubes and toss in a roasting pan with half of the olive oil and the garlic. Roast for 30 minutes until soft and golden.
2. Meanwhile, place stock in a small saucepan, bring to the boil, reduce heat and simmer. Heat remaining oil in a saucepan and cook onion for 5 minutes until soft. Stir in rice and cook, for 3 minutes until pale golden. Add 1 cup of stock to the rice, stir constantly over medium heat until stock has been absorbed. Continue adding stock and stirring until all of the stock has been used and rice is tender.
3. Stir through roasted pumpkin, pesto and butter. Season to taste. Serve topped with baby spinach and shaved parmesan.