Oven Baked Pumpkin Risotto

Ingredients:

2 teaspoons oil

1 Hokkaido Pumpkin, deseeded (about 2 cups if you use another variety)

1  french onion (optional)

400g (2 Cups) Arborio Rice 

1.25L (5 Cups) stock (homemade if you have it) or boiling water and stock cubes

2 teaspoons margarine, butter or ghee

1 jar or tin (2Cups) cooked corn kernels

60 grams (2 Cups) baby spinach leaves

2  tablespoons lemon thyme

2 tablespoons pinenuts, roasted 

Directions: 

Cube the pumpkin into pieces and toss in oil. Bake on a roasting pan and cook at 200 degrees C (400F) for approximately 20 mins until golden. 

If using, slice the French onion into small pieces and fry on the stove using medium heat with a glug of oil in an oven-proof casserole dish or Dutch oven. 

When the onions are translucent, add the rice and cook for a minute or two.

Add the stock or boiling water. 

Once you have brought it to the boil, close the dish with a tight lid and transfer it to the oven.

Cook for 35-40 minutes or until the rice is tender. 

Toast the pine nuts in a small frying pan until golden. 

When the rice is cooked, stir through the pumpkin cubes, corn, baby spinach, and thyme.

Season with salt and freshly cracked pepper to perfection.

Serve with the toasted pine nuts and garnish with fresh parsley, oregano, and, if desired, parmesan.