Pumpkin Risotto with Spinach and Parmesan
A creamy, comforting risotto made with roasted pumpkin, spinach, and parmesan.
This pumpkin risotto brings together the sweetness of roasted pumpkin, the earthiness of spinach, and the richness of parmesan.
The pumpkin is roasted with smoked paprika and thyme, then partly puréed to create a velvety base that coats every grain of rice.
Perfect for cozy autumn evenings, it’s a dish that balances comfort and elegance in every spoonful.
Ingredients
roasted pumpkin
- 450 g pumpkin, cubed
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
risotto base
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 300 g risotto rice
- 150 ml white wine
- ~1.5 L vegetable bouillon
- 200 g spinach
- 100 g parmesan cheese, grated
Instructions
- Preheat the oven to 180 °C.
- In a bowl, toss the pumpkin cubes with smoked paprika, thyme, and olive oil. Spread them on a baking tray and roast for about 30 minutes, until tender.
- Purée about ¾ of the roasted pumpkin with a splash of bouillon until smooth. Reserve the rest for garnish.
- In a large saucepan, heat a bit of olive oil over medium heat. Cook the onion for about 5 minutes until soft.
- Add the garlic and cook for another minute.
- Stir in the risotto rice and cook for 1 minute to toast slightly.
- Pour in the white wine and stir until fully absorbed.
- Gradually add the warm bouillon, one ladle at a time, stirring continuously. Wait for each addition to absorb before adding more, for about 20 minutes.
- When the rice is almost done, stir in the pumpkin purée and add the spinach in batches until wilted.
- When the rice is creamy and tender, remove from heat and stir in the parmesan. Let it sit a moment to melt.
- Serve topped with the reserved roasted pumpkin pieces and a sprinkle of extra cheese if desired.
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