Vegetarian Pumpkin Risotto Recipe with Spinach

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: pumpkin 1/2 pc; leaf spinach fresh 500 g; shallots 2 pc; Vegetable broth ca. 400 ml; oliv oil 4 tbs; risottor rice Arborio, Vialone nano 180 g; dry white wine 80 ml; Salt 1 pinch; Pepper 1 pinch; nutmeg some; parmesan 40 g

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Pumpkin risotto recipe Image — Pumpkin Risotto Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my Pumpkin Risotto Recipe with step by step instructions.

A pumpkin risotto is delicious, the variant with leaf spinach is especially popular with my guests.

The risotto with pumpkin comes vegetarian or vegan on the plate and you can cook it yourself in less than 45 minutes.

Maybe this dish will be included in the shortlist of your favourite recipes?

I wish you good success and… Good appetite!

Table of Contents

1. Recipe Pumpkin Risotto
2. Nutritional Values
3. Risotto with Hokkaido Squash and Spinach Selfmade
4. Pumpkin Risotto Vegetarian or Vegan
5. Pumpkin in Risotto, Please Note the Cooking Time of the Ingredients
6. Other Recipes for Pumpkin
7. Other Recipes for Risotto

1. Recipe Pumpkin Risotto

Below is my recipe for the simple pumpkin risotto in a summary with nutritional values and all important ingredients.

I wish you all the best!

Pumpkin Risotto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 647

Total Time 40 Min.

Preparation Time 15 Min.

Cook Time 25 Min.

Simple guide to prepare risotto with pumpkin and spinach.

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Ingredients

1/2	pc	pumpkin (medium sized Hokkaido pumpkin)
500	g	leaf spinach fresh
2	pc	shallots (or yellow onions into fine cubes cut)
ca. 400	ml	Vegetable broth
4	tbs	oliv oil
180	g	risottor rice Arborio, Vialone nano
80	ml	dry white wine
1	pinch	Salt
1	pinch	Pepper
	some	nutmeg
40	g	parmesan (or Pecorino or vegan cheese substitute)

Instruction

seed pumpkin — Remove the seeds from the pumpkin halves with a spoon.

Prepare pumpkin

Wash pumpkin, cut in half, scrape out seeds with a spoon, cut pumpkin with skin into mouth-sized pieces approx. 1 cm in diameter.

Clean the spinach leaves, remove the stems or leave them on, that is a matter of taste.

Prepare spinach

Wash spinach thoroughly several times in cold water and drain on a sieve.

Dice the shallot — Halve the shallot and cut into fine cubes.

Prepare shallot

Halve onion or shallot, peel and finely dice.

Risotto cooking

Bring the vegetable stock to the boil and sweat the risotto rice in a pot with a little olive oil.

Add the onion or shallots and sweat for a few minutes until translucent, without the browning.

Deglaze with the white wine, add the vegetable stock and simmer until light, stir.

Add the pumpkin pieces and cover the risotto with stock, continue to simmer, stirring gently.

pumpkin risotto creamy and wonderful — Pumpkin Risotto with Spinach

Finish risotto

After about 16 minutes cooking time, test the risotto in bite and add to the prepared spinach.

Stir in the spinach and let it boil once at high heat.

Grate parmesan — Finely grate the parmesan

Prepare Cheese

Finely grate the cheese or fine cheese substitute.

Serve

Stir the risotto with olive oil until creamy and season to taste with salt, pepper and nutmeg.

Arrange the pumpkin risotto on warm plates.

The risotto on the plate should run creamy liquid apart.

Sprinkle with cheese or cheese substitute and serve quickly.

Enjoy your meal!

2. Nutritional Values

3. Risotto with Hokkaido Squash and Spinach Selfmade

This risotto is an earthy and wonderful dish and tastes great.

I like the play of colours in the combination of pumpkin and spinach.

The preparation is practical, pumpkin and spinach cook with this variant together with the risotto in a pot.

This saves effort and washing up. Ideal is a Hokkaido pumpkin, which you can use with the bowl.

Choose a beautiful and undamaged Hokkaido pumpkin while shopping.

Start the risotto preparation with the vegetables:

Wash the pumpkin under cold water, then halve it, remove the seeds, cut the pumpkin into bite-sized pieces.

Wash the spinach thoroughly several times in cold water and drain on a sieve.

For the risotto you need two more shallots or yellow onions. Peel them and cut them into fine cubes.

Please wash spinach thoroughly several times in cold water, spinach can be sandy!
Tip from Chef Thomas Sixt

4. Pumpkin Risotto Vegetarian or Vegan

For your risotto with pumpkin please prepare hot vegetable broth and olive oil.

If you want the risotto to be vegan, don’t use the cheese or exchange the cheese for a vegan substitute.

I personally like to use Parmesan cheese as a risotto or a good matured pecorino.

So far I haven’t found a cheese substitute product that comes close to the taste of good cheese.

I grate the cheese finely with the cheese grater.

So that the risotto comes tasty on the table there is still a small thing to consider…

5. Pumpkin in Risotto, Please Note the Cooking Time of the Ingredients

The pumpkin is a hard vegetable, so you cut it into bite-sized pieces.

A diameter of 1 cm is a good guideline.

Pumpkin takes some time to cook in the hot risotto until it is soft.

This is why the pumpkin comes relatively quickly into the pot – the spinach only at the end, so that it stays beautiful green and finds its colour perfectly on the plate.

After all, spinach is cooked quickly.

The order of preparation:

Sweat risotto rice in olive oil until translucent.
Add diced onions and sweat colourless for a few minutes.
Glaze with white wine and cover the rice with hot vegetable broth.
Add pumpkin and cook risotto covered with stock while stirring.
After about 16 minutes cooking time, add the spinach.
Season vegetable risotto with salt, pepper and nutmeg.
Mix risotto with cheese and olive oil until creamy (rice cooked until al dente after approx. 18-20 minutes).
Quickly arrange pumpkin risotto on warm plates and serve.