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Oven-Baked Pumpkin, Feta, & English Spinach Risotto Recipe

Fat Mum Slim /

Brought to you by SunRice.

risotto

Does winter make you hungry? It does for me. And lazy too. Well, it makes me want to be lazy. I’ve been pushing myself to move everyday, but the urge to lie on the couch and watch old movies is strong. STRONG, I tell ya.

I want foods to be yummy, and comforting, and when it comes to dinner I want them to be as effortless as possible and scrumptious to boot. I’ve been working with SunRice to make some yummy meals. Last month I made Poh’s Cheat’s Chicken Rice which everyone has raved about. I got an email from a lovely reader yesterday who said that her husband told her it was the best she’d EVER cooked. How’s that for brownie points? ?

This recipe is going to be another that you might get rave reviews for. It’s so easy, and it takes 35 minutes to cook in the oven, so you have my express permission to lie on the couch and do nothing while it cooks. Or rush around and do twenty million things like we normally do. {Choose the couch! Do it!}.

SunRice sent me over a whole heap of their rices for us to work our way through, and I’m loving the Rice & Quinoa blend. It’s great with some tinned salmon, or chicken with salad for lunch. I thought I’d share that because I didn’t know it existed before it arrived, and it’s super yummy.

Back to my risotto though. So while I sometimes have trouble cooking rice perfectly, I can make a mean risotto. I love a good risotto. They always taste like so much love has gone into it. This one is pumpkin, feta and English spinach and is so easy.

Oven-Baked Pumpkin, Feta & English Spinach Risotto Recipe

Ingredients
50g butter
1 large leek, thinly sliced
1 garlic clove, chopped finely
1L chicken stock
1 1/2 cups SunRice Arborio Risotto Rice
1/2 cup dry white wine
1/2 butternut pumpkin, peeled, de-seeded, cut into 2cm cubes
100g feta, cubed
200g English spinach
2 teaspoons olive oil
Salt & freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Method
♥ Preheat oven to 200°C. Melt butter in a large flameproof dish over medium-high heat until foaming. Add leek and garlic to the pan and cook, stirring, for 5 minutes or until leek is soft. Remove from heat. Add stock, rice and wine. Cover with a lid and bake on the middle shelf of the preheated oven. Stir at the half way mark, and cook for 35 minutes or until the liquid is absorbed.
♥ While the risotto is cooking, place the pumpkin on a baking tray. Drizzle with the oil and season with salt and pepper. Bake on the top shelf of the preheated oven for 30 minutes.
♥ Add pumpkin, feta, English spinach, and Parmesan cheese to the risotto and stir until just combined. Season with salt and pepper.
♥ To serve, divide risotto evenly among serving bowls. Top with extra Parmesan cheese, if desired.

What would you do for 30 minutes while the risotto is cooking? Chillax, or clean?

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  • Barb N

    .. Love this recipe Chantelle… I would probably be playing Yahtzee with Mum as it cooked.. I play while I cook most nights.. hehehehe …. hugs…. Barb xxxx

  • Lara Fowler

    Making this now … Is it bad that I’m attracted by the fact that there’s a bottle of wine to open???

  • I made this night and we loved it! Recipe worked perfectly. Making this in the oven was far more appealing that the usual standing over the stove and stirring – I was really happy with the texture in the end result, no different to on the stove top. We watched an episode of Breaking Bad while it cooked!

@Fatmumslim