recipes

Baked Pumpkin, Spinach & Pinenut Risotto

Family Favourites

  • MEAL TYPE Main meal
  • PREPARATION 5 minutes
  • COOKING 45 minutes + 10 minutes standing time
  • SERVES 4

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0d63_bakedpumpkinrisotto1.jpg

Method

  • Preheat oven to 190°C.
  • Place soup in a 8 cup capacity (2L) casserole or ovenproof dish. Slowly whisk in stock. Add rice and herbs and mix well.
  • Cover and bake for 50 minutes, stirring halfway through cooking.
  • Remove from oven, stir in peas, spinach, pinenuts and cheese. Season to taste with salt and pepper. Cover and let stand for 5-10 minutes until liquid is absorbed and risotto is creamy.
  • Serve immediately.

Ingredients

1 x 420g can Cambpell's Condensed Cream of Pumpkin Soup
1 litre Campbell's Real Stock Plus - Vegetable with Garlic
1 3/4 cups arborio rice
1 tsp dried mixed herbs
1 cup frozen peas, thawed
2/3 (75g) cup pinenuts, toasted
75g baby spinach leaves
1/2 cup grated parmesan cheese
Salt & pepper to taste.
 

Nutrition Facts

Nutrition Analysis per serve (4)

Energy (kJ):
2733 KJ (654 cal)
Protein (g):
17 g
Fat (g):
20 g
Carbohydrate (g):
98 g
Fibre (g):
4.5 g

Handy Hint

V8 Veggie Kick to Casseroles

Add V8 Original juice, or Hot n Spicy, in casseroles, gravies and slow-cooker stews to provide a flavoursome kick plus an extra servings of vegetables.

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