Pumpkin & Spinach Risotto

Written By Lisa Marshall

This Pumpkin and Spinach risotto is epic. I’ve made a few versions of this and I’d say I’ve finally cracked the code on how to get the consistency and textures right. There’s a bit of prep involved but trust me it’s worth it. Let’s get into it!

SERVING NOTE

This recipe makes approximately 4 serves. Eat immediately.

EQUIPMENT

  • Chopping Board

  • Knife

  • Baking Tray

  • Oven

  • 2 x Pots

INGREDIENTS

  • 1 medium Pumpkin (any will do. I used Butternut or ½ a larger pumpkin)

  • 1 Onion

  • 250g Risotto Rice

  • Handful Baby Spinach

  • 1L Vegetable Stock

  • Salt & Pepper

  • 1 tablespoon Olive Oil

OPTIONAL GARNISHES

  • Sage

  • Parmesan Cheese

  • Pine Nuts

  • Pepitas

METHOD

Step 1: The Prep. Cut up the Pumpkin into small cubes. Divide into 2. Place 1 portion onto a baking tray and bake in the oven for 45 mins. With the other half boil with water approx 200 - 250ml and create a puree. Once these two parts are completed, put it aside and allow to cool.

Step 2: Dice onion really fine and fry off in the pot/pan with olive oil. Sweat it down for 5-10 mins and then add Risotto Rice and cook through for a further 5 mins on medium heat. Whilst doing this heat up the Vegetable Stock and keep warm on the side.

Step 3: For the next 20 mins, ladle spoon by spoon of the stock over the rice and stir. This is a labour of love so keep doing this slowly and replenishing as the stock evaporates.

Step 4: At the 20 mins mark add the pumpkin puree. This should turn the pumpkin risotto into this beautiful glossy orange colour. Keep stirring and allow to thicken and reduce further.

Step 5: Add the spinach and allow to wilt in the heat. Add the roasted pumpkin pieces. Season with salt and pepper. Get a spoon and taste the risotto. If you’re happy with this consistency then serve. If you need to cook a little longer - keep adding stock or water to allow to cook further. The risotto should be slightly under el dente.

GARNISHES

Step 6: Fry up the sage in hot oil for 20 secs. Toast the Pine Nuts. You can add the fried sage, the toasted pine nuts, parmesan cheese and pepitas on top of risotto right before serving.

Enjoy - LM

Lisa Marshall
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