1kg pumpkin, peeled, diced
200g sweet potato, peeled, diced
2 tbs oil
Approx. 1L stock
1 onion, diced
2 cloves garlic, crushed
1 cup Arborio rice
1 cup baby spinach leaves
Small handful of sage leaves, thinly sliced
pine nuts, toasted
dried rosemary herb
Pre heat oven to 200 deg. Place pumpkin & sweet potato in a large roasting dish, drizzles oil, salt, rosemary. Bake for 30 minutes or until tender.
Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
Heat oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes (or until fragrant). Add rice and stir to coat with oil.
Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring continuo after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, parmesan, pinenuts and roasted pumpkin & sweet potato. Finally, add fresh sage.
Serve with parmesan.
(Recipe adapted from Masterchef Australia & Campbell’s with my alterations)