2. Heat a large frypan with oil over medium heat. Dice and add onion, cook for 4-5 minutes or until softened. Crush in garlic and add 1 tsp thyme and 1/2 tsp ground nutmeg (optional).
3. Peel and grate pumpkin. Dice capsicum and add to pan as you go. Crumble in 1 stock cube and add 1 cup water. Cover and cook for 8-10 minutes.
4. Spread prosciutto slices over a lined oven tray. Cook in the oven for 3-5 minutes or until crispy.
5. Add spinach to pumpkin and allow to wilt. Toss in drained risoni, yoghurt and grated parmesan cheese. Remove pan from heat. Season to taste with salt and pepper.
6. Pick basil leaves and break prosciutto into pieces. Serve risoniotto topped with crispy prosciutto, olives and basil leaves.
No pork option - prosciutto is replaced with turkey. Slice and stir through risoniotto at step 5, as it won’t crisp up like the prosciutto.
Gluten friendly option - risoni is replaced with 300g arborio rice. Finish step 2 and stir in rice when adding the pumpkin and capsicum. Crumble in stock cube and gradually add 3-4 cups hot water, 1 cup at the time and cook over medium heat until rice is tender and water absorbed. Stir through parmesan (and yoghurt if you choose to!) at the end. Serve with toppings.
Brown onion, 1
Garlic, 2 cloves
Butternut Pumpkin, 1/2 *
Red capsicum, 1
Prosciutto, 1 packet
Baby spinach, 1 bag (200g)
Natural Yoghurt, 1 tub (170g)
Grated Parmesan cheese, 1/3 packet (45g) *
Basil, 1/2 packet *
Green olives, 1/2 tub *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, dried thyme, stock cube (chicken or other), nutmeg (optional)