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Baked Pumpkin Soup Risotto
11
Jun
| Prep Time | 5 minutes |
| Cooking Time | 40 minutes |
| Baking Pan | Vitreous Enamel Roaster Large 38.5cm |
| Serves | 4 |
Ingredients
- ¼ cup oil (we used the oil from the marinated feta), plus extra for drizzling
- 1 onion, finely chopped
- 1 sprig rosemary, leaves picked, finely chopped
- 1 garlic clove, finely chopped
- 1 ½ cups Arborio/ risotto rice
- 535g creamy pumpkin soup
- 50g butter
- 50g freshly grated Parmesan cheese
- 100g baby spinach leaves
- ¼ cup flaked almonds
- Marinated feta to serve
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).
