Description
A delicious and creamy pumpkin risotto made with Arborio rice, fresh baby spinach, and Parmesan cheese.
Ingredients
Scale
- 1 cup Arborio Rice
- 1 medium Brown Onion (Chopped)
- 2 tablespoons Olive Oil (For sautéing)
- 4 cups Vegetable Stock (Ensure it’s hot)
- 2 cups Pumpkin (Cubed; butternut squash can also work)
- 4 cups Baby Spinach (Fresh)
- 2 tablespoons Butter (For creaminess)
- 1 cup Parmesan Cheese (Grated; can substitute with pecorino)
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 200°C (180°C fan-forced).
- Toss the pumpkin cubes in olive oil until evenly coated, then spread them on a baking sheet. Roast for about 20 minutes or until golden brown.
- Heat a large pan over medium heat, adding olive oil. Sauté chopped brown onions for 3-5 minutes until soft and translucent.
- Add the Arborio rice to the pan, stirring for a few minutes until slightly translucent.
- Gradually incorporate hot vegetable stock, one cup at a time, stirring continuously until each cup is absorbed.
- Fold in the roasted pumpkin, butter, and Parmesan cheese until melted and creamy.
- Remove from heat and gently mix in the fresh baby spinach. Adjust seasoning with salt and pepper to taste.
- Serve immediately, optionally garnished with reserved pumpkin pieces.
Notes
- This dish pairs well with a crisp salad.
- For added flavor, consider adding herbs like thyme or sage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking and Stirring
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg