Serves: 4
Preparation Time: 15 minutes
Cooking time: 30 minutes

Ingredients

•750g pumpkin, diced
• 1 onion, finely diced
• 1 red capsicum, finely diced
• extra virgin olive oil, as needed
• 100g butter
• 2 cups risotto rice*
• 1 cup dry white wine
• 1 litre simmering vegetable or chicken stock
• 100g spinach or rocket leaves
• 1/2 cup grated Parmesan cheese
• sea salt and freshly ground black pepper
• parsley, for garnish