Pumpkin and spinach risotto

This tasty risotto is loaded with spinach and pumpkin, then cooked to perfection in the slow cooker.

6

10m

2h 55m

Ingredients

  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups (300g) arborio rice
  • 800g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 2 large thyme sprigs
  • 4 1/2 cups (1.125L) salt-reduced vegetable stock
  • 60g pkt Coles Australian Baby Spinach
  • 1/4 cup (20g) finely grated parmesan
  • Finely grated parmesan, extra, to serve

Method

STEP 1

Heat half the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens and is golden brown. Add the garlic and rice and cook, stirring, for 1 min or until the grains appear glassy. Transfer the rice mixture to a slow cooker.

STEP 2

Heat the remaining oil in the pan over medium-high heat. Add the pumpkin and cook, without stirring, for 2 mins. Cook, stirring, for a further 2 mins or until lightly browned. Transfer the pumpkin to the slow cooker.

STEP 3

Add thyme and stock to the slow cooker and stir to combine. Cover and cook for 2¾ hours on low or until rice is tender and risotto is creamy, stirring 3-4 times in the last 45 mins of cooking.

STEP 4

Remove thyme sprigs and discard. Add the spinach and parmesan and stir to combine. Divide the risotto among serving bowls. Season and top with extra parmesan to serve.

 

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