Creamy Pumpkin and Spinach Risotto Recipe in 35 Minutes Recipe

Introduction

Enjoy a comforting and creamy pumpkin and spinach risotto that comes together in just 35 minutes. This Italian-inspired dish combines tender pumpkin, fresh spinach, and rich Parmesan for a deliciously satisfying meal perfect for any season.

Ingredients

• 1 cup Arborio rice
• 2 cups diced pumpkin
• 2 cups fresh spinach, chopped
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until they become soft and translucent.
2. Step 2: Add Arborio rice to the pan and stir constantly for about 2 minutes to lightly toast the grains.
3. Step 3: Pour in the white wine and cook, stirring often, until the wine is fully absorbed by the rice.
4. Step 4: Add the diced pumpkin and 1 cup of vegetable broth. Stir frequently until the liquid is absorbed.
5. Step 5: Gradually add the remaining broth in small increments, stirring often, allowing each addition to be absorbed before adding more.
6. Step 6: When the rice is nearly cooked but still creamy, fold in the chopped fresh spinach.
7. Step 7: Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve warm immediately.

Tips & Variations

• For the best texture, use fresh spinach rather than frozen.
• Keep stirring frequently to encourage a creamy risotto consistency and prevent sticking.
• If needed, adjust the amount of broth slightly depending on your stove and pan to achieve the desired creaminess.
• Try adding toasted walnuts or a sprinkle of nutmeg for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water and warm gently on the stove or in the microwave, stirring occasionally to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Arborio rice is best for risotto because it releases starch to create that creamy texture. Using other types of rice may result in a less creamy dish.

Is it possible to make this risotto vegan?

Yes, simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a similar flavor.

Creamy Pumpkin and Spinach Risotto Recipe in 35 Minutes Recipe

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★★★★★

4.8 from 79 reviews

This creamy pumpkin and spinach risotto is a comforting Italian-inspired dish that combines tender pumpkin, fresh spinach, and creamy Arborio rice cooked to perfection. Ready in just 35 minutes, it’s a perfect main course for a cozy meal, delivering a balance of creamy texture and autumnal flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Risotto Ingredients

• 1 cup Arborio rice
• 2 cups diced pumpkin
• 2 cups fresh spinach, chopped
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent, releasing their fragrances.
2. Toast the Rice: Add the Arborio rice to the pan with the onions and garlic. Stir constantly for about 2 minutes to lightly toast the grains, which helps bring out their nutty flavor.
3. Deglaze with Wine: Pour in 1/2 cup white wine and continue to stir. Cook until the wine is mostly absorbed by the rice, enhancing the dish’s depth of flavor.
4. Add Pumpkin and Broth Gradually: Stir in the diced pumpkin followed by 1 cup of vegetable broth. Stir frequently and cook until the liquid is mostly absorbed. Continue to add the remaining broth in increments, stirring often and allowing each addition to absorb before adding more. This slow addition creates a creamy texture.
5. Incorporate Spinach: When the rice is nearing tender but still has a slight bite, fold in the chopped fresh spinach. The heat will wilt the spinach gently into the risotto.
6. Finish with Cheese and Season: Remove the pan from heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Mix well for a creamy, savory finish.
7. Serve: Spoon the risotto into bowls and serve warm to enjoy the comforting and creamy flavors at their best.

Notes

• Use fresh spinach for the best texture and vibrant color.
• Stir the risotto frequently during cooking to develop its classic creamy consistency.
• Adjust the amount of broth as needed depending on your stove and pan, adding more if the risotto feels too dry.

Keywords: pumpkin risotto, creamy risotto, spinach risotto, Italian main course, autumn recipe, vegetarian risotto