Pumpkin And Spinach Risotto Recipe

Recipe By Slurrp

Pumpkin and spinach risotto is a creamy and flavorful Italian dish that combines the sweetness of pumpkin with the earthiness of spinach. The Arborio rice is cooked slowly in vegetable broth, white wine, and onions until it becomes tender and creamy. The pumpkin adds a rich and velvety texture, while the spinach adds a vibrant green color and a fresh taste. This comforting dish is perfect for a cozy dinner or a special occasion.

4.4
25 Rating -
Rate
Vegdiet
1hr 10minstotal
20minsPrep
50minsCook
1hr 10m.total
20m.Prep
50m.Cook
Pumpkin And Spinach Risotto
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ingredients serve

Ingredients for Pumpkin And Spinach Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Vegetable Broth
  • 1/4 cup Diced Pumpkin
  • 1/2 cup Chopped Spinach
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley For Garnish

Directions: Pumpkin And Spinach Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onions and cook until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
  • STEP 3.Pour in white wine and stir until it is absorbed by the rice. Gradually add vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  • STEP 4.Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes. Stir in diced pumpkin and cook for an additional 5 minutes.
  • STEP 5.Add chopped spinach and stir until wilted. Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
  • STEP 6.Let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and fresh parsley, if desired.

Cooking Tips

  • Use Arborio rice for the best results, as it has a high starch content that creates a creamy texture.
  • To make the risotto even creamier, stir in a tablespoon of butter at the end.
  • If the risotto becomes too thick, add a little more vegetable broth to thin it out.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the pumpkin and spinach risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.
  • Garnish with fresh parsley and additional grated Parmesan cheese for added flavor.
  • Reheat leftover risotto in a saucepan over low heat, stirring occasionally to prevent sticking.
  • Do not freeze the risotto, as the texture may become mushy upon thawing.
Nutrition
value
472
calories per serving
7 g Fat16 g Protein78 g Carbs8 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    16g
  • Carbs
    78g
  • Fiber
    8g

MacroNutrients

  • Carbs
    78g
  • Protein
    16g
  • Fiber
    8g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    186mg
  • Iron
    6mg
  • Vitamin A
    956mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    96mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    1mg
  • Phosphorus
    299mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp