Spinach, Leek and Pumpkin Rissotto

Totally vegan and vegetarian, this tasty dish is great for lunch or dinner and really satisfying.
The blend of ingredients is a perfect balance, from the sweetness of the roasted pumpkin, to the crunchiness of the leek and the richness of the spinach. This dish will leave you satisfied with the knowledge that you are also doing good for your body!
One thing to note is not to skimp on the stock, a really good stock will make this dish shine. I prefer Campbell’s reduced salt vegetable stock.

Ingredients

• 1 and half cup aborio rice
• 1 small onion, diced
• 1 cup spinach (frozen or fresh)

• 2 leeks, trimmed and washed

• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 kg (2.2 lb) butternut pumpkin

• 1 packet vegetable stock

• Smoked paprika powder
• Garlic powder
• Onion powder
• Dried Oregano
• Dried Parsely
• Dried Basil

Directions

• Peel Leek, cut leek in 4 cm pieces and wash well

• Preheat oven to 180 degrees Celsius (365 Farenheight). Place diced pumpkin in large roasting dish, toss through 1 tablespoon of olive oil, smoked paprika, garlic and onion powder and bake for 20-25 minutes, until tender
• 

• In a saucepan, add a little oil, fry the garlic and diced onion until translucent
• Add the rice and sauté
• Add bit of stock, lower heat and simmer
• Added powdered garlic, onion, pinch of basil, oregano and parsley
• Add the pumpkin, leek and spinach and stir through
• Stir constantly until stock has absorbed. Continue adding stock 1 cup at a time, stirring after each addition until all the stock has absorbed
• Once all stock is added and rice is tender, top with shredded cheese

Enjoy!