Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations

Easy Pumpkin & Spinach Risotto Recipe

Home > Everywhere > Dinner | Family | Recipes | Vegan | Vegetarian | Lists
by Sue W (subscribe)
Lover of exploring, family, food and fun!
Published June 15th 2020
A weeknight vegetarian meal to make tonight
Do you like cooking risotto? It is a meal that requires you to stand over it while you're cooking, but once it is cooked, it is a tasty meal that you will want time and time again. The beauty of making it is that the base is usually the same (onion, garlic and arborio rice) and then you can add your favourite ingredients to make it your own.

This Easy Pumpkin & Spinach Risotto recipe is just that - easy. It is the perfect weeknight vegetarian meal to cook up tonight. You just need a few ingredients and then you can sit back, relax and bask in the knowledge that you have had a filling, healthy dinner, with perhaps some leftovers for lunch tomorrow. Yum!

roast pumpkin and spinach risotto, risotto, australia, pumpkin recipes, risotto recipes, pumkin, butternut pumpkin, easy recipes, family, vegetarian,
Dinner will be on the table before you know it!


What You Need:

1.2kg butternut pumpkin (cut into 2cm cubes)
4 cups vegetable stock (salt reduced)
1 onion (diced)
2 cloves garlic (crushed)
1 and 1/2 cups arborio rice
120g bag of baby spinach leaves
1/2 cup grated mozzarella cheese (exclude for vegan option)
40g pine nuts




What To Do:

Step 1: Preheat the oven to 200 degrees. Line two oven trays with baking paper.

Step 2: Spread out pumpkin cubes on a baking trays and cook for 20 - 30 minutes until browned slightly on edges. (This can be done earlier in the day if you prefer, to save you time at night. Just cook the pumpkin cubes and put them in a container in the fridge until dinner).

Step 3: Meanwhile, pour stock into a medium saucepan and place on a burner at the back of the stove. Turn heat to low to keep it warm.

Step 4: In a large pot, add a tablespoon of olive oil and sauté onions and garlic until soft.

Step 5: Add rice and stir to coat for 1 minute.

Step 6: Add one ladle of stock to the rice pot and stir until most of it is absorbed. Keep adding one ladle of stock at a time until it is all absorbed. Stir continuously.

roast pumpkin and spinach risotto, risotto, australia, pumpkin recipes, risotto recipes, pumkin, butternut pumpkin, easy recipes, family, vegetarian,
Cook the pumpkin in the oven. On the stove top, saute the garlic and onion unstil soft, add the rice, then ladle the stock


Step 7: When the liquid is mostly absorbed, pull the pot off the heat. Stir through the spinach leaves, pine nuts, roast pumpkin and mozzarella.

Step 8: Add a generous amount of cracked pepper to the top and serve!

This recipe is a good one to have on hand, as you can add or subtract ingredients, depending on what you have in the pantry or fridge. You could also throw in some chopped mushrooms, chopped zucchini, frozen peas, chopped beans, herbs, leek or whatever you would like to try. If you eat seafood, throw in some cooked chopped prawns and if you eat chicken, cook some chicken thighs first and then add them in near the end.

The choice is yours - enjoy!

roast pumpkin and spinach risotto, risotto, australia, pumpkin recipes, risotto recipes, pumkin, butternut pumpkin, easy recipes, family, vegetarian,
When the rice is ready, stir through the pumpkin, spinach, pine nuts and mozzarella cheese


pumpkin and spinach risotto, spinach, pumpkin, roast pumpkin, risotto recipes, best risotto, australia, australia, spinach, recipes,
Dinner is served!

Help us improve  Click here if you liked this article  28
Share: email  facebook  twitter
Why? A healthy, quick weeknight meal
When: All year around
Where: Make at home
Cost: Budget friendly recipe
Your Comment
Top Events
Popular Articles
Categories
Lists
Questions