- 1 tbs olive oil
- 40g butter
- 6 cloves garlic, finely chopped
- 1 medium brown onion, finely diced
- 6 cups of vegetable stock
- 2 cups of Arborio rice
- 2 big handfuls of baby spinach, chopped roughly
- 1 large carrot
- pumpkin
- 1 medium zucchini
- 1/2 red capsicum
- 1/4 cup of grated parmesan cheese
- salt, pepper and smoked paprika to taste
- Bring vegetable stock to a boil in a medium pot and then put the lid on and reduce heat to lowest setting. Meanwhile heat olive oil in a large pan on medium heat.
- Add chopped and lightly oiled carrots and pumpkin to a pre-heated (180 C) oven. Add onion and butter to the pan and fry until lightly caramelised as butter melts. Add garlic and cook for a further minute.
- Add Arborio rice and stir until the grains are thoroughly coated in the mixture for approximately 2 minutes.
- Add one cup of the stock to the pan and stir through the rice until it is absorbed. Then add another cup and repeat, stirring until all of the vegetable stock has been absorbed in the Arborio rice and reduce to low heat. When the pumpkin and carrot are starting to slightly brown, toss them and add zucchini and capsicum to the oven tray and continue to roast for another 5 minutes or until they are lightly browned.
- Add the roasted vegetables to the Arborio mixture and stir through. Add chopped baby spinach and stir through until wilted and turn off the heat.
- Stir through parmesan cheese and add salt, paper and smoked paprika to taste.
- Serve with a sprinkle of cheese on top in a bowl as a main dish or as a side dish on a plate.
