Roasted Pumpkin & Spinach Risotto

Serves: 4
Preparation Time: 20
Cooking Time: 40


  • 1.2kg pumpkin, peeled and cut into 2cm dice
  • 2 tbsp oil
  • 1L Campbell’s Real Stock - Vegetable
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 ½ cups arborio rice
  • 1 ½ cups baby spinach leaves
  • ¼ cup parmesan cheese, grated
  • ¼ cup pine nuts, toasted
  • extra grated parmesan, to serve


  1. Preheat oven to 200°C. Place pumpkin in a large roasting dish, toss through 1 tbsp oil. Bake for 20 minutes or until tender.

  2. Meanwhile, place Campbell's Real Stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.

  3. Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes. Add rice and stir to coat with oil.

  4. Add 1 cup warm stock to rice. Stir constantly until stock has been absorbed. Continue adding stock 1 cup at a time, stirring after each addition until stock is absorbed.

  5. Once all stock has been added and rice is tender, stir through spinach, parmesan, pine nuts and roasted pumpkin. Serve with extra parmesan.


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