I have never been a big fan of risotto. It always just made me think of soggy rice. If I wanted soggy rice I would rather make my rice soggy with a good curry. I have never actually got the point of risotto. I made it once, many years ago and just thought……soggy rice.
I was determined to give it a go as when we were in Tuscany, Fabrizia made us a lovely risotto in our last week there. So, I have been determined to try it since. I don’t think I have ever had the patience for risotto to be honest as I find the whole concept of standing at the stove stirring for ½ an hour a waste of bloody time. However, it is amazing how things can chance and now I am quite happy standing in one spot staring into space.
If I can be doing that and making something yummy at the same time, then that is a happy place for me and you can’t get better than that. I was not quite sure how the kids would like it and as they are my barometer of success in terms of the meals I make, I watched them a bit warily. Warning – if it tasted vegan it gets the big thumbs down! Archie was a bit doubtful at first and told me it looked slimy but after one spoonful he nodded his little head and said, “It’s good mummy!” Rissie picked out all the spinach and then declared it delicious. I am not sure if I will ever get any green vegetables apart from cucumber past that girl of mine.
So, a success and looking forward to trying another one. Super easy, just make sure you have the patience to stand and stir and not rush the dish, as I think that is the secret.
Roasted Pumpkin & Spinach Risotto
1.5 kg pumpkin (I prefer Kent), peeled and cut into 2cm cubes
Lashings of Olive oil
1 litre of Vegetable Stock
2 onions – finely diced
4 cloves garlic – crushed or finely diced
1 ½ cups Arborio Rice
1 ½ cups Spinach Leaves – roughly chopped
25-gram Pine Nuts – toasted if you prefer
• Preheat oven to 200 degrees Celsius
• Toss pumpkin in olive oil, salt and pepper and place on a baking tray in the oven. Cook for about 20 minutes or until tender.
• Place stock in saucepan, bring to boil, reduce heat to low and keep warm.
• Soften onion and garlic in a separate saucepan with olive oil over a low heat for about 5 minutes
• Add rice to the onion and garlic and stir well to coat the rice with oil
• Add 1 generous ladle of warm stock to the rice. Stir constantly until stock is absorbed.
• Continue adding stock, 1 ladle at a time, until stock is absorbed. Don’t rush this process!
• Once all stock is added and rice is cooked, stir through spinach, pine nuts and roasted pumpkin
• Serve right away