Pumpkin and spinach risotto

Prep Time
10 Minutes.
Cook Time
2 Hours, 55 Minutes.
Print this recipe


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.

More recipes