Pumpkin and spinach risotto

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 Onion; chopped
2 Bacon rashers; chopped
1 Garlic clove; crushed
1 cup Arborio or long grain rice
1 cup Small pumpkin cubes
1 teaspoon Dried oregano
1 pack MAGGI CrŠme of Chicken Soup Mix
2¼ cup Water
¼ cup Dry white wine
2 cups Chopped spinach *
Freshly ground black pepper
¼ cup Grated parmesan cheese

Directions

* About ½ bunch of spinach

Heat the butter in a large saucepan.

Add the onion, bacon and garlic and cook for 3-4 minutes.

Stir in the rice, pumpkin and oregano.

Combine the soup mix, water and wine.

Add to the pan and bring to the boil, stirring.

Cover the pan and cook over a very low heat for 10 minutes. Stir occasionally.

Stir in the spinach. Cover and simmer for a further 5-7 minutes or until the rice is tender and the liquid is absorbed.

Season with black pepper and stir in the cheese before serving.

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