Roast Pumpkin and Spinach Risotto

Baked pumpkin risotto recipe
Credit: Whisk Media Group
Recipe by: Perfect Italiano
Average: 4.3 (58 votes)
347 Collected
Prep:  15 min
Cook:  50 min
Serves:  4
You can also use this risotto recipe to make arancini - if there's any leftover of course.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Roast Pumpkin and Spinach Risotto
  1. Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with one tablespoon of olive oil. Toss to coat and roast for 20 minutes or until golden brown
  2. Heat oil in a large pan and cook onion until soft. Add rice and cook for a few minutes or until it becomes glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed while mixing before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite)
  3. Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat
  4. Stir in the spinach and serve topped with extra parmesan, as desired

Feedback and Reviews

Enter your food preferences
1 year 1 week ago
This is a really nice recipe. Simple and tasty. Will be my go to from now on. Thankyou
1 year 2 months ago
Wow this was fantastic
I loved this recipe
Amazingly good
1 year 2 months ago
I loved this recipe
Great recipe
1 year 10 months ago
I love, love, loved it. Thank you
This is a very simple and
2 years 12 months ago
This is a very simple and very easy to make risotto and will not disappoint. I did throw half a cup of white wine in before simmering the stock. It will be a regular for us.