How to cook a great vegetarian Pumpkin Risotto with Spinach

pumpkin risotto recipe picture

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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!

1. Pumpkin Risotto with Hokkaido Pumpkin 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!

Risotto mit Kürbis Foodbild ©Thomas Sixt

Pumpkin risotto in a play of colours with spinach – that looks delicious and is healthy!

2. 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…

Kürbis Risotto mit Spinat und Parmesan

Pumpkin risotto on plate and table, WOW, very fine…

3. 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.

Kürbis Risotte mit Blattspinat

The risotto with pumpkin and spinach fits well into a deep pasta plate.

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:1. Sweat risotto rice in olive oil until translucent

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

I like food macro shots, at this sight I can taste the risotto in my mouth!

4. Pumpkin Risotto Recipe

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 recipe picture
Print Recipe
4.88 from 8 votes
Pumpkin Risotto
Pumpkin risotto, vegetarian or even vegan to prepare delicious with Hokkaido pumpkin and spinach. Recipe with picture and many tips from Thomas Sixt.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 647kcal
Author: Thomas Sixt
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
Instructions
  • Wash pumpkin, cut in half, scrape out seeds with a spoon, cut pumpkin with skin into mouth-sized pieces approx. 1 cm in diameter. Wash spinach thoroughly several times in cold water and drain on a sieve. Halve onion or shallot, peel and finely dice.
  • 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.
  • 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.
  • Finely grate the cheese or fine cheese substitute. 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!
Notes

5. Calories Pumpkin Risotto the Nutritional Values at a Glance

Nutrition Facts
Pumpkin Risotto
Amount Per Serving
Calories 647 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 14mg5%
Sodium 1577mg69%
Potassium 1769mg51%
Carbohydrates 97g32%
Fiber 13g54%
Sugar 9g10%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.

6. Other Recipes for Risotto

Saffron Risotto
Saffron Risotto with Shrimps or Variations with Fish
Mushroom Risotto Recipe
Vegetable Risotto with Truffle Foam
Red wine risotto with crispy fried pike-perch fillet and oranges
Asparagus Risotto
Simple Risotto with Ham
Porcini Risotto Recipe
Easy Radicchio Risotto

7. Other Recipes for Pumpkin

Vegan Pumpkin Cream Soup
Pumpkin Soup with Coconut Milk
Pumpkin Soup with Ginger, Curry and Prawns
Pumpkin Soup Basic Recipe
Styrian Pumpkin Soup from Austria
 
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OTHER LANGUAGES: German

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