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Mushroom and Spinach Stuffed Roast Pumpkin


1 Hour 20 Minutes

Serves 2


1 tbsp Olive oil

25g Butter

1 Onion (chopped)

140g Chestnut mushrooms (sliced)

1 Garlic clove (crushed)

140g Arborio rice

150ml Dry white wine

4 Sundried tomato (chopped)

500ml Hot vegetable stock

2 tbsp chopped parsley

100g Young spinach

2 Small pumpkins (Scooped)


Step 1.

Heat your oil and butter in a deep frying pan. Add your onion and cook gently for 5 minutes until softened

Step 2.

Stir in your mushrooms and garlic and cook gently for around 3 minutes

Step 3.

Stir in your rice and coat completely. Pour in the wine and stir over a medium heat for 3-4 minutes until the wine is absorbed

Step 4.

Reduce the heat and add your tomatoes and ¼ of your stock and stir for 5 minutes until absorbed

Step 5.

Add a further ¼ of your stock and stir for 5 minutes until absorbed

Step 6.

Repeat with all of your stock until absorbed and the rice is creamy and tender

Step 7.

Scatter your spinach across the risotto and stir in

Step 8.

Place your risotto in your pumpkins, place the lid on each and place on the centre tray of a preheated oven at 180˚c for 30 minutes