Cooking with Sarah Boorer - March 11th

Pumpkin Risotto - Recipe   2 cups diced butternut pumpkin Spray oil 2 teaspoons oil 2 teaspoons butter 1 onion, peeled and chopped 2 cloves garlic, peeled and crushed 1 tablespoon Leggo’s Tomato Paste 1½ cups Arborio rice 4 cups boiling chicken stock 300g skinless chicken thigh fillets, thinly sliced 1 cup baby spinach 1 tablespoon grated parmesan cheese Cracked black pepper for servingMETHOD1. Place diced pumpkin onto an oven tray and lightly spray with oil.2. Cook in a preheated oven of 200°C for 15mins.3. Meanwhile, heat oil and butter in a large saucepan and cook chopped onion and garlic for 2-3mins.4. Add Leggo’s Tomato Paste and rice and cook for a further minute, stirring continually.5. Add boiling chicken stock one cup at a time, until absorbed, stirring continually.6. Add chicken with last cup of stock and allow to cook through.7. Stir in roasted pumpkin, baby spinach and parmesan cheese.8. Serve with cracked pepper.Tasty Tip: Add fresh baby spinach leaves and shaved parmesan cheese as garnish when entertaining.See omnystudio.com/listener for privacy information.