the neglected but delicious risotto

One of my best friends, Nicki, just had her second beautiful baby. Amazingly, she had a group of us over for lunch and managed to cook this risotto while breastfeeding, sipping coffee, chasing her two year old and holding a damn juicy conversation. Yes, she did burn the pine nuts, but it's easily done, I also did last night, with my (one and only) baby conveniently tucked away in bed. It's the sort of dinner you can walk away from several times, it's very forgiving.

Nicki, you're an inspiration, and one hot mumma x

Ingredients 


1 cup Arborio rice
1 cup vege stock
1 cup water
1/2 cup white wine
1/2 butternut pumpkin cubed
1 onion, diced
1 garlic clove chopped
100g pinenuts
150g fetta crumbled
1 bunch english spinach roughly chopped
1 cup parmesan cheese grated
Salt and pepper

Method 

1/ Place the garlic in a saucepan with a little olive oil

2/ Add the cubed pumpkin, cooking until soft, remove and set aside

3/ Add the onion to the pan, sauté

4/ Add rice and cook for a further few minutes with a little butter and the white wine

5/ Gradually add the stock and water, stirring until absorbed but still moist

6/ Whilst risotto is cooking, place pine nuts on a tray and bake at 180 until the nuts are golden (don't walk away or they will burn)

7/ Process half the cooked pumpkin into a puree

8/ When the rice is cooked turn off heat and add all remaining ingredients including the pumpkin

Here is mine, minus the burnt pinenuts.

 Adapted from Bestrecipies.com