lifestyle • roasted pumpkin & sweet potato risotto

Ingredients -

1kg pumpkin, peeled, diced

200g sweet potato, peeled, diced

2 tbs oil

Approx. 1L stock

1 onion, diced

2 cloves garlic, crushed

1 cup Arborio rice

1 cup baby spinach leaves

Small handful of sage leaves, thinly sliced


pine nuts, toasted

dried rosemary herb

Method -

Pre heat oven to 200 deg. Place pumpkin & sweet potato in a large roasting dish, drizzles oil, salt, rosemary. Bake for 30 minutes or until tender.

Place stock in a saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.

Heat oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes (or until fragrant). Add rice and stir to coat with oil.

Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring continuo after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, parmesan, pinenuts and roasted pumpkin & sweet potato. Finally, add fresh sage.

Serve with parmesan.

(Recipe adapted from Masterchef Australia & Campbell’s with my alterations)

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