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Spiced Pumpkin Risotto

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Spiced Pumpkin Risotto

 

 

1 quantity Basic Risotto

800 g (28 oz) butternut pumpkin (squash), peeled, cut into 3 cm (1

1/4 " ) pieces

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon (4 tsp) olive oil

100 g (3 1/2 oz) English spinach, chopped

1/4 cup pine nuts, toasted

50 g (1 3/4 oz) vegan parmesan cheese, grated

 

 

1. Follow instructions for making Basic Risotto.

 

2. Meanwhile, preheat oven to 220 C (430 F).

 

3. Place pumpkin in a roasting pan. Combine spices and oil. Drizzle

over pumpkin. Roast for 15 minutes or until tender.

 

4. Add pumpkin mixture to risotto with the last ladle of stock. Cook

for 2 to 3 minutes or until heated through.

 

5. Stir in spinach, pine nuts and vegan parmesan. Season with pepper.

Serve.

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