Pumpkin & white bean risotto recipe

Ingredients

• 180 g pumpkin, peeled and cut into 2 cm cubes
• Oil spray
• Sea salt and ground black pepper, to taste
• 20 g walnuts
• 3 cups (750 ml) reduced-salt vegetable stock
• 1 tablespoon olive oil
• ½ small onion, finely chopped
• 1 garlic clove, crushed
• 120 g arborio rice
• 1 teaspoon fresh thyme leaves
• 2 large handfuls baby spinach leaves
• 300 g tinned cannellini beans, drained and rinsed

1. Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper.
2. Place the pumpkin on the lined baking tray and spray lightly with oil spray. Season with salt and pepper, if desired. Bake in the oven for 20–25 minutes or until it is lightly browned and tender.
3. Meanwhile, place the walnuts in a small dry non-stick frying pan over medium heat for 4–5 minutes or until lightly toasted and fragrant, stirring constantly. Set aside to cool. When cool enough to handle, roughly chop.
4. Heat the stock in a medium saucepan over medium heat.
5. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until the onion is soft and translucent, stirring occasionally.
6. Add the rice and thyme and cook for 3–4 minutes until lightly toasted and fragrant.
7. Pour one-quarter of the warmed stock into the pan containing the rice and cook for 6–8 minutes or until most of the stock has been absorbed, stirring constantly.
8. Add the stock a ladleful at a time and allow the liquid to be absorbed before adding the next ladleful, stirring constantly. Cook for 20–25 minutes or until all the stock has been used and the rice is cooked but still al dente. If all the stock is used and the rice is not ready, add ¼ cup (60 ml) of hot water at a time until cooked.
9. Gently stir in the pumpkin, spinach and cannellini beans and cook until heated through, stirring constantly.
10. To serve, place the risotto in two serving bowls and sprinkle over the walnuts.