Creamy Roasted Pumpkin & Spinach Risotto
Indulge in this delightful Creamy Roasted Pumpkin & Spinach Risotto that combines the savory flavors of roasted pumpkin with the freshness of spinach. This dish is not only creamy and comforting but also packed with nutrients. Perfectly cooked arborio rice absorbs the rich vegetable stock while blending wonderfully with the nutty parmesan cheese and toasted pine nuts. This risotto makes an ideal meal for family gatherings or a cozy dinner with friends, showcasing seasonal ingredients and simple techniques to create something truly special.
4
Servings
300
Calories
9
Ingredients
Ingredients
pumpkin
1 1/4 kg (peeled and diced)
oil
2 tablespoons (divided)
vegetable stock
1 liter (warmed)
onion
1 (diced)
garlic cloves
2 (crushed)
arborio rice
1 1/2 cups (uncooked)
baby spinach leaves
1 1/2 cups (washed)
parmesan cheese
1/4 cup (grated, plus extra to serve)
pine nuts
1/4 cup (toasted)
Instructions
1
Preheat your oven to 200°C (400°F). Spread the diced pumpkin evenly in a large roasting dish and toss with 1 tablespoon of oil. Roast in the oven for about 20 minutes or until tender and slightly caramelized.
2
Meanwhile, pour the vegetable stock into a saucepan and bring it to a gentle boil. Once boiling, reduce the heat to low to keep it warm while you prepare the risotto.
3
In a separate large saucepan, heat the remaining 1 tablespoon of oil over medium heat. Add the diced onion and crushed garlic, sautéing them for about 5 minutes until the onion becomes translucent.
4
Stir in the arborio rice, ensuring each grain is coated with the oil. Toast the rice for about 1-2 minutes until it becomes slightly translucent.
5
Begin adding the warm vegetable stock, starting with 1 cup. Stir continuously until the stock is fully absorbed by the rice. Continue this process of adding 1 cup of stock at a time, stirring frequently, until all the stock has been absorbed and the rice reaches a creamy, al dente consistency. This should take around 18-20 minutes.
6
Once the rice is cooked, gently fold in the fresh spinach leaves, roasted pumpkin, parmesan cheese, and toasted pine nuts. Mix until the spinach wilts and the ingredients are evenly distributed.
7
Serve the risotto warm, garnished with extra grated parmesan on top, and enjoy the rich flavors and textures!
Nutrition Information
14g
Fat
38g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is Creamy Roasted Pumpkin & Spinach Risotto.
How many people does this recipe serve?
This recipe makes 4 servings.
Is this pumpkin risotto vegetarian?
Yes, this dish is classified as a vegetarian meal.
How many calories are in one serving?
There are 300 calories per serving.
What type of rice should I use for this risotto?
You should use 1 1/2 cups of uncooked arborio rice.
What temperature should the oven be for the pumpkin?
Preheat your oven to 200°C (400°F).
How long does it take to roast the pumpkin?
The pumpkin should be roasted for about 20 minutes or until tender.
How much vegetable stock is needed for the recipe?
You will need 1 liter of warmed vegetable stock.
How much pumpkin is required?
The recipe calls for 1 1/4 kg of pumpkin, peeled and diced.
What is the fat content per serving?
Each serving contains 14g of fat.
How many carbohydrates are in a serving?
There are 38g of carbohydrates per serving.
How much protein does this risotto provide?
This dish provides 8g of protein per serving.
How much baby spinach is added?
The recipe uses 1 1/2 cups of washed baby spinach leaves.
How much parmesan cheese is used?
Use 1/4 cup of grated parmesan, plus extra for serving.
What is the preparation for the garlic?
The 2 garlic cloves should be crushed before sautéing.
How are the pine nuts prepared?
The 1/4 cup of pine nuts should be toasted before being folded in.
How much oil is required in total?
Total oil needed is 2 tablespoons, divided between roasting and sautéing.
How long should I sauté the onion?
Sauté the diced onion for about 5 minutes until it becomes translucent.
How long do I toast the rice in the pan?
Toast the arborio rice for 1-2 minutes until it becomes slightly translucent.
How do I add the vegetable stock to the rice?
Add the warm stock 1 cup at a time, stirring continuously until fully absorbed.
What is the total cooking time for the rice?
The rice takes approximately 18-20 minutes to reach a creamy, al dente consistency.
Should the vegetable stock be cold when added to the rice?
No, the stock should be brought to a boil and then kept warm on low heat during the process.
When do I add the roasted pumpkin to the rice?
Fold in the roasted pumpkin once the rice is fully cooked along with the spinach and cheese.
What should the onion's consistency be after sautéing?
The onion should be translucent and soft.
What is the final step before serving?
Garnish the warm risotto with extra grated parmesan on top.
Is this recipe suitable for family gatherings?
Yes, it is ideal for family gatherings or a cozy dinner with friends.
Is there any sugar or sodium information available?
The current nutritional data for sugar and sodium is not specified.
How do you prepare the spinach?
The spinach is washed and then folded into the hot rice at the end until it wilts.
What tags describe this recipe?
Tags include risotto, pumpkin, spinach, vegetarian, comfort food, creamy, healthy, and main course.
What is the texture of the finished risotto?
The dish is creamy and comforting, with the rice being al dente and the pumpkin tender.