I healthy and delicious combination of Pumpkin and Spinach with goes beautifully together.
Preheat oven to 200 degres celcius.
Toss the pumpin with a little oilve oil and sea salt and roast for 25 to 30 minutes until golden and starting to caramelise.
Heat a large heavy-based saucepan and add a little oilive and saute onions and garlic for a few minutes. Add rice and continue stirring for a minute or so to coat with oil. Add the wine and continue stirring until completely absorbed.
Start adding a ladleful of hot stock to the rice and stir gently until stock is absorbed. Repeat with remaining stock, reserving one cup, until the rice is cooked with just a little bite.
Add the butter and stir in enough stock to get a nice runny consistency throw in the spinach and pumpkin and parmiggiano drizzle with extra virgin oilive oil
Sprinkle with toasted macadamia nuts and serve hot
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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