Roasted Pumpkin and Spinach Risotto

Ingredients

• 1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces
• 1/4 cup olive oil
• 4 slices bacon, rind removed, chopped
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups arborio rice
• 1 1/2 tablespoons instant chicken bouillon granules
• 5 cups boiling water
• 150 g baby spinach
• 1 cup shredded coon Italian cheese

Directions

1. 1

   Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.

2. 2

   Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.

3. 3

   Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.