Roasted Pumpkin & Spinach Risotto Recipe

Name: Roasted Pumpkin & Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 kg pumpkin, peeled and diced; 2 tablespoons oil; 1 liter vegetable stock; 1 onion, diced; 2 garlic cloves, crushed; 1 ½ cups arborio rice; 1 ½ cups baby spinach leaves; ¼ cup parmesan cheese; ¼ cup pine nuts, toasted; extra grated parmesan cheese, to serve

Servings: persons

1 14 kg pumpkin, peeled and diced
2 tablespoons oil
1 liter vegetable stock
1 onion, diced
2 garlic cloves, crushed
1 ½ cups arborio rice
1 ½ cups baby spinach leaves
¼ cup parmesan cheese
¼ cup pine nuts, toasted
extra grated parmesan cheese, to serve

1
Preheat oven to 200c.
2
Place pumpkin in a large roasting dish, toss through 1 T oil.
3
Bake for 20 mins or until tender.
4
Place stock in saucepan, bring to the boil.
5
Reduce heat to low, simmer to keep warm.
6
Heat remaining oil in another saucepan over medium heat.
7
Add onion and garlic, cook for 5 minutes Add rice and stir to coat with oil.
8
Add 1 cup warm stock to rice.
9
Stir constantly until stock has absorbed.
10
Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed.
11
Once all stock is added and rice is tender, stir through spinach, Parmesan, pine-nuts and pumpkin.
12
Serve with parmesan.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 14 kg pumpkin, peeled and diced, 2 tablespoons oil, 1 liter vegetable stock, 1 onion, diced, and more.

Yes, Roasted Pumpkin & Spinach Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pumpkin & Spinach Risotto

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