Recipes

Creamy risotto swirled through with pumpkin soup, fresh spinach, tangy feta and smoked almonds!

Step 1

Preheat oven to 180°C.

Step 2

Grease a Vitreous Enamel Roaster.

Step 3

Heat oil in a frypan over medium high heat. Add onion, rosemary and garlic and cook for 3-4 minutes or until softened.

Step 4

Add rice and mix to coat each grain in oil and heat through.

Step 5

Transfer to prepared baking dish.

Step 6

Return pan to high heat. Add soup and a can-full of water (500ml). Bring to the boil.

Step 7

Remove and pour over rice mixture. Stir to combine cover with the lid or foil and bake, stirring halfway, for 40mins, adding the nuts on a tray on a rack underneath in the last 15 minutes, or until rice is cooked through and nuts are toasted.

Step 8

Add butter, cheese and spinach to risotto and mix through to combine.

Step 9

Divide between bowls, scatter with nuts and finish with feta and oil to drizzle.

 

Tip: 

you can substitute the can soup for any canned soup you like! Tomato, mushroom, they should all work with this recipe. You will need 2 cups (500ml).