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Oven Baked Pumpkin & Spinach Risotto

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Oven Baked Pumpkin & Spinach Risotto

This Oven Baked Pumpkin Risotto recipe from Chef Shellie Froidevaux is a hearty dish that is sure to satisfy. This easy one-pot recipe is baked in our NN-CT56M 3-in-1 Convection Microwave Oven and features arborio rice & pumpkin cooked in chicken stock. It is finished with a generous serve of parmesan cheese for that savoury hit, and spinach to give it a kick of colour and texture.

Ingredients

  • 330 g arborio rice
  • 1 L chicken stock
  • 400 g pumpkin cubed
  • 60 g baby spinach leaves
  • 40 g unsalted butter cubed
  • 1 cup parmesan grated, plus extra to serve
  • sea salt
  • cracked black pepper

Instructions

  • Place the enamel tray on the glass tray in the oven. Preheat the oven to convection 180°C.
  • Place the arborio rice, stock and pumpkin pieces in a shallow baking dish (10 cup capacity) and stir to combine. Cover baking dish tightly with aluminium foil. Place baking dish on the enamel tray and dial in 40 minutes. Risotto will be done when most of the liquid is gone and the rice and pumpkin are tender.
  • Remove from the oven, stir through baby spinach leaves, butter, salt and pepper, Spoon into serving bowls, top with extra parmesan and serve straight away.