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Roasted pumpkin and spinach risotto

Serves: 4 people
Prep time:



  • 1.2kg pumpkin, peeled, diced into 2cm pieces
  • 2 tbs oil
  • 1L Campbell’s Real Stock – Salt Reduced Vegetable
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 ½ cups Arborio rice
  • 1 ½ cups baby spinach leaves
  • ¼ cup parmesan, grated
  • ¼ cup pine nuts, toasted
  • Extra grated parmesan to serve


  1. Pre heat oven to 200oC. Place pumpkin in a large roasting dish, toss through 1 tbs oil. Bake for 30 minutes or until tender.
  2. Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
  3. Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes. Add rice and stir to coat with oil.
  4. Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, parmesan, pinenuts and roasted pumpkin. Serve with parmesan.