Pumpkin Spinach Risotto

INGREDIENTS

• 1 Tbsp Extra Virgin Olive Oil
• 2 cloves Garlic, crushed
• 1 brown Onion, diced
• 600g butternut Pumpkin, peeled and diced
• 450g brown Rice, Cooked
• 200g Spinach
• 1L Vegetarian stock
• 100g Parmesan cheese, grated

DIRECTIONS

1. Heat oil in a large fry pan. Add the onion and cook for 3mins until it begins to soften. Add in the garlic and diced pumpkin. Cook for 5mins until garlic is fragrant and pumpkin starts to brown.
2. Add in the rice, then add in the stock 1 cup at a time, allowing it to reduce completely in between. Stir through spinach and half the parmesan cheese.
3. Serve topped with remaining cheese.