This easy, tasty risotto can also be made with chicken*.
- 2 tablespoons extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cinnamon
- 1 tblsp fresh thyme or 1 tsp dried thyme
- 1 1/2 cups arborio rice
- 1 teaspoon each of sea salt and pepper
- 3 tblsp chopped flat-leaf parsley
- 1/2 pumpkin, peeled and diced into small pieces
- 1 eggplant, diced into small pieces
- 2 cups tomato passata (or 2 cans of diced tomatoes)
- 4 cups of vegetable stock
- 1 bunch of spinach (or kale), cut into thin strips
- Grated parmesan cheese (to serve)
1. Preheat the oven to 200C. Prepare all the vegies and ingredients.
2. In a oven-proof pot or saucepan, heat the olive oil on a medium-high heat. Add the onion and cook until it is starting to go clear, stirring occasionally. Then add the garlic and thyme and cook for another 1 minute.
3. Add the rice and cook, stirring frequently, until the edges are clear, for about 3-minutes. Season with the salt and pepper.
4. Add the pumpkin, eggplant, tomato passata and stock and bring the mixture to the boil.
5. When boiling, stir in the spinach. You may have to add the spinach in small batches, allowing it to reduce in size in between the batches.
6. Cover with a lid (or if no lid, then cover securely with aluminium foil). Put in the oven (transfer first to casserole dish if pot is not oven proof); bake until the rice is tender and cooked, and has absorbed most of the liquid. This takes about 25 minutes (depending on the oven).
7. Sprinkle with parmesan cheese to serve.
Note: You can also use other vegies like mushroom, zucchini and capsicum in this recipe. If you wish to use chicken, add chicken pieces at the beginning, with the onion and garlic.
This is a great recipe to cook in a big batch and freeze the left-overs!
- Date May 23, 2014
- Tags Mains