Guest guest Posted June 21, 2007 Report Share Posted June 21, 2007 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. Quote Link to comment Share on other sites More sharing options...
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