This comforting Pumpkin & Spinach Risotto combines creamy Arborio rice with tender roasted pumpkin and vibrant spinach topped with a medley of roasted seeds for added crunch. Finished with fragrant herbs and a drizzle of fiery chilli garlic crisp oil, this hearty risotto is sure to warm both body and soul this autumn!
Perfect for cozy nights in or impressive dinner parties, this risotto is guaranteed to become a favourite!
Serving suggestions for the pumpkin risotto
Although delightful to serve on its own, adding a little something takes it up a notch:
- Pair with a side of crusty garlic bread or fresh crunchy bread
- Extra bowl of parmesan on the side
- Serve a simple green salad dressed in a light vinaigrette on the side
- I used a mixture of dill and parsley but you could also use basil, chives or microgreens.
- Enjoy with a glass of crisp white wine such as Sauvignon Blanc or Pinot Grigio.
❄️ Storage
FRIDGE:
Allow the risotto to cool completely to room temperature before transferring to an airtight container. Risotto can be stored in the refrigerator and used within 3-4 days.
FREEZE:
I do not recommend freezing risotto as it may change the texture of the rice and alter the final outcome.
RE-HEATING:
When reheating risotto, you may notice that it has thickened and become a little dry. To restore its creamy consistency, add a good splash of vegetable stock or water before reheating. You may reheat on the stovetop over medium-low heat, stirring occasionally until heated through or reheat individual portions in the microwave.
Pumpkin & Spinach Risotto with Roasted Seeds, Herbs and Chilli Oil
Ingredients
- ¼ Jap or Kent pumpkin, cut into bite size cubes
- 2 tablespoons olive oil, divided
- 40g butter, divided
- 1 small brown onion, diced
- 2 cloves garlic, finely chopped
- 1 cup arborio rice
- ¼ cup white wine
- 3 cups hot vegetable stock (you could also use chicken)
- 60g packet baby spinach leaves
- ¼ cup finely grated or shredded parmesan cheese
- Salt and pepper, to taste
TO SERVE
- 1 tablespoon pepitas, lightly toasted (See Notes)
- 1 tablespoon sunflower seeds, lightly toasted (See Notes)
- 2 tablespoon chopped fresh herbs (basil, parsley, dill, chives or a mixture)
- Chilli oil or Chilli Garlic Crisp Oil, to drizzle
- Extra parmesan cheese
Instructions
- Preheat oven to 200℃ (180℃ fan forced). Place the pumpkin onto a baking tray, toss with 1 tablespoon of the olive oil and a little salt and pepper. Toss well to coat and roast for 25-30 minutes, until slightly caramelised and softened.
- Meanwhile place a medium saucepan over medium-high heat and add remaining olive oil and half the butter. Melt until foamy then add the onion, garlic and a good pinch of salt. Cook, stirring often for 2-3 minutes or until softened.
- Add the rice and cook, stirring for 1 minute to lightly toast the grains, then add the wine and cook, stirring, for 1 minute to absorb.
- Now turn the heat down to medium, add 1 cup of the hot vegetable stock and cook, stirring continuously and allowing it to be mostly absorbed before adding the next 1 cup of stock. Repeat process using the last cup of stock. [This takes about 15-20 minutes. You’re looking for a loose, creamy texture and you may not need all the stock].
- Reserve 1/4 of the roast pumpkin and set aside. Add remaining pumpkin to the risotto and stir through to gently mash up then add the spinach and stir through until wilted.
- Remove the risotto from the heat, stir through the remaining butter, and add the parmesan. Let sit, covered with a lid or clean tea towel for 2-3 minutes to rest then adjust seasoning to taste with salt and cracked black pepper.
- Divide between serving plates and top with reserved pumpkin. Sprinkle with toasted seeds, herbs, a little extra parmesan if desired and drizzle with chilli oil, if using. Enjoy 🙂
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PUMPKIN
If you can’t find or get Jap or Kent pumpkin, don’t worry! Feel free to use any other variety you have on hand, such as butternut, grey pumpkin, or any other type you prefer. Each variety brings its own unique flavour and sweetness to the dish, so feel free to experiment with what you have available. - TOASTED SEEDS
Toasting the seeds is easy! Simply spread them onto a flat oven tray and bake in a preheated 180°C oven for 3-5 minutes until they’re lightly toasted and turn golden. Alternatively, you can toast them in a dry frying pan over medium-high heat, stirring constantly for a few minutes until they achieve a golden colour. You can also just sprinkle them on raw! - TO MAKE VEGAN
Fo an alternative, substitute parmesan cheese with nutritional yeast flakes in the recipe. Additionally, omit the butter and just use oil instead for frying. This modification ensures a flavourful and vegan-friendly dish while maintaining the creamy texture and richness of the risotto.
You may also enjoy
- Chilli Garlic Crisp Oil – this is the oil I used to drizzle over the top
- Thai Veggie Patties with Pumpkin & Chickpeas
- Deep-Dish Roasted Vegetable Quiche (With Fillo)
- Thai Red Pumpkin Curry
- Kate’s Spaghetti Bolognese
- Slow Cooked Beef Shin Ragu with Pappardelle
- Amazing Zucchini & Bacon Slice
- Creamy Thermomix Pea Risotto with Salmon (stovetop directions as well)
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