Roasted Pumpkin and Spinach Risotto
Experience the cozy flavors of autumn with this indulgent Roasted Pumpkin and Spinach Risotto, a creamy dish that effortlessly combines the natural sweetness of caramelized pumpkin, the earthiness of fresh spinach, and the richness of Parmesan cheese. This comforting recipe features Arborio rice simmered to perfection in white wine and velvety vegetable broth, with a touch of nutmeg for a warm, aromatic finish. Perfect for a weeknight dinner or a special occasion, this savory risotto showcases key ingredients like roasted pumpkin and fresh spinach, creating a harmonious blend of textures and flavors. Serve it piping hot and elevate it with an extra sprinkle of Parmesan for a restaurant-quality meal that's as impressive as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Pumpkin
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Arborio rice
- 5 cups Vegetable broth
- 1 medium, finely diced White onion
- 2 cloves, minced Garlic
- 0.5 cup White wine
- 4 cups Fresh spinach
- 2 tablespoons Butter
- 0.5 cup, grated Parmesan cheese
- 0.25 teaspoon Nutmeg
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cube the pumpkin into 1-inch pieces. Toss the pumpkin cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on the prepared baking sheet.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Set aside once done.
While the pumpkin is roasting, warm the vegetable broth in a pot over low heat to keep it hot but not boiling.
In a large heavy-bottomed skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.
Begin adding the hot vegetable broth, one ladleful at a time, stirring thoroughly after each addition. Allow the liquid to be almost fully absorbed before adding more broth. Repeat this process until the rice is creamy and cooked al dente, about 20-25 minutes.
Once the risotto has reached the desired consistency, stir in the roasted pumpkin cubes and fresh spinach. The spinach will wilt from the heat of the risotto.
Turn off the heat and stir in the butter, grated Parmesan cheese, and nutmeg. Adjust seasoning with additional salt and pepper if needed.
Serve the risotto immediately, garnished with a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 5733 mg | 249% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 37.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 882 mg | 68% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4098 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
