Pumpkin and spinach risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | Onion; chopped | |
| 2 | Bacon rashers; chopped | |
| 1 | Garlic clove; crushed | |
| 1 | cup | Arborio or long grain rice |
| 1 | cup | Small pumpkin cubes |
| 1 | teaspoon | Dried oregano |
| 1 | pack | MAGGI Crme of Chicken Soup Mix |
| 2¼ | cup | Water |
| ¼ | cup | Dry white wine |
| 2 | cups | Chopped spinach * |
| Freshly ground black pepper | ||
| ¼ | cup | Grated parmesan cheese |
Directions
* About ½ bunch of spinach
Heat the butter in a large saucepan.
Add the onion, bacon and garlic and cook for 3-4 minutes.
Stir in the rice, pumpkin and oregano.
Combine the soup mix, water and wine.
Add to the pan and bring to the boil, stirring.
Cover the pan and cook over a very low heat for 10 minutes. Stir occasionally.
Stir in the spinach. Cover and simmer for a further 5-7 minutes or until the rice is tender and the liquid is absorbed.
Season with black pepper and stir in the cheese before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.