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A Winter favourite

Spinach and Roasted Pumpkin Risotto in a steam oven - a suprise and a delight

Recipe by Home Economist: Lyn Harwood Neff Appliance: Steam Oven, Circo Steam Oven or System Steamer Preparation Time: 10 Minutes Cooking Time: 30 minutes Serves: 2 (4 as a side dish)

Ingredients

1 tablespoon olive oil
1 brown onion, coarsely chopped
1 cup Arborio rice
2 cups chicken or vegetable stock
½ cup shredded parmesan
2 tablespoon lemon juice
1 cup chopped roasted pumpkin*
100g baby spinach leaves
¼ teaspoon cracked black pepper

Method

1. Place olive oil, onion and rice in solid cooking insert. Stir until rice is well coated with oil.

2. Cook in steam oven on steam cooking setting at 100°C for 5 minutes until onion has
softened.

3. Add stock and stir through. Cook for further 20- 25 minutes until rice is tender and liquid
has been absorbed.

4. Stir well. At this point you may need to stir in additional liquid (½ to 1 cup) until desired
consistency is obtained.

5. Stir in remaining ingredients. Return to steam oven for 5 minutes.

6. Reduce heat to 70°C to keep warm until ready to serve.

Tips

• *To prepare roast pumpkin cut raw pumpkin into cubes, toss in oil and roast at180°C for 20 minutes until tender (or if you have a roast from the night before used some leftover roast pumpkin).

• Add a splash of white wine for extra flavor!

• Add raw prawns during the last 5 minutes of cooking for a seafood twist.

• For variety add other delicious fresh vegetables in season like asparagus, peas or broccolini.

• If using the Neff System Steamer, place ingredients in large oven proof dish on the perforated tray. Set up steamer as directed. Cooking time may be up to 15 minutes longer.