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How to cook a great vegetarian Pumpkin Risotto with Spinach

By 19. February 2018 No Comments
pumpkin risotto recipe picture

OTHER LANGUAGES: deGerman

A pumpkin risotto is delicious and today I’ll show you my variation with leaf spinach. The risotto with pumpkin comes vegetarian or vegan on the plate and you can cook it yourself in less than 45 minutes. Off to the kitchen, let’s see if this pumpkin risotto recipe has what it takes to get into the short list of your favourite recipes. Wish you good luck and… Enjoy your meal!

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…

Kürbisrisotto Hochformat Emotionsbild

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. 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.
Kürbis-Spinat Risotto im tiefen Pasta-Teller.

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

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
Pumpkin Risotto
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Rezept drucken
Pumpkin risotto, vegetarian or even vegan to prepare delicious with Hokkaido pumpkin and spinach. Recipe with picture and many tips from Thomas Sixt.
Servings Prep Time
2 Persons 15 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 15 Minutes
Cook Time
25 Minutes
pumpkin risotto recipe picture
Pumpkin Risotto
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Rezept drucken
Pumpkin risotto, vegetarian or even vegan to prepare delicious with Hokkaido pumpkin and spinach. Recipe with picture and many tips from Thomas Sixt.
Servings Prep Time
2 Persons 15 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 15 Minutes
Cook Time
25 Minutes
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
Servings: Persons
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!
Recipe 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*
Total Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 14mg 5%
Sodium 1577mg 66%
Potassium 1769mg 51%
Total Carbohydrates 97g 32%
Dietary Fiber 13g 52%
Sugars 9g
Protein 26g 52%
Vitamin A 855%
Vitamin C 131%
Calcium 57%
Iron 53%
* 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

 

OTHER LANGUAGES: deGerman

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