Pumpkin And Spinach Risotto
Verified by stevemur
|1 tsDried Oregano|
|1 cloveGarlic; crushed|
|1 cArborio rice; or long grain rice|
|2 cspinach; Chopped *|
|2 Bacon rashers; chopped|
|1 Onion; chopped|
|1 cpumpkin; Cut into small cubes|
|Black Pepper; freshly ground|
|1/4 cGrated Parmesan cheese|
|1/4 cDry white wine|
|2 1/4 cWater|
|1 pkCream of Chicken Soup|
Pumpkin And Spinach Risotto Preparation
* About 1/2 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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