Ingredients
- 500g peeled pumpkin, diced
- 1 tablespoon oil
- 5 cups vegetable stock
- 1/2 cup white wine
- 1 brown onion, finely diced
- 1 1/4 cups arborio rice
- 1 1/2 cups frozen peas
- 1 1/2 cups mushrooms, quartered (if button)
- 1/2 cup sour cream
- 1/2 bag baby spinach leaves
- Grated parmesan (or substitute with regular cheese)
- 2 tablespoons chopped parsley
Method
- Preheat oven to 220°C. Line an oven tray with baking paper.
- Toss pumpkin with oil on the tray. Season with salt and pepper. Roast for 15–20 minutes until tender and caramelised.
- Warm stock in a medium pot and bring to a simmer. Remove from heat, cover and keep warm.
- Heat a drizzle of olive oil in a large, deep pan and cook onion for 4 minutes until softened.
- Add rice and stir for 1 minute until it looks translucent. Add mushrooms and cook for another 2–3 minutes.
- Turn heat to low. Add wine and stir until absorbed.
- Add stock one cup at a time, stirring often. Wait until each cup is absorbed before adding the next. This should take 20–30 minutes until rice is tender and consistency is porridge-like.
- If too dry, add ½ cup water; if too wet, cook a little longer.
- Fold through peas and sour cream, then gently mix in roasted pumpkin and spinach.
- Season with salt and pepper.
- Serve with grated parmesan and parsley.