Risotto is the epitome of Italian comfort food, and this version combines the creaminess of Arborio rice with the sweetness of roasted pumpkin and the earthiness of spinach. Enriched with Parmesan cheese and a touch of garlic and rosemary, this is a dish that wraps you in warmth with every spoonful. Perfect for chilly days!
Ingredients (Serves 4)
320 g pumpkin (seedless, cubed, with skin on)
160 g fresh spinach (stems removed)
55 g fresh cream
15 g grated Parmesan
30 ml olive oil
1 whole garlic bulb
3 sprigs rosemary
540 ml vegetable broth
320 g risotto rice (such as Arborio)
Instructions
1. Prepare the vegetables:
Wash the spinach thoroughly and remove the stems. Clean the pumpkin well (no need to peel – the skin is rich in nutrients!) and cut it into 2 cm cubes. Remove the seeds.
2. Roast the pumpkin:
Preheat your oven to 180°C (350°F). Drizzle half of the olive oil over the pumpkin cubes and roast them for 40 minutes until golden and tender. Set aside.
3. Start the risotto base:
Heat the remaining olive oil in a large pot or deep skillet. Add the rice and stir to coat the grains evenly. Then add the crushed garlic cloves and the rosemary sprigs. Let the rice toast gently for 2 minutes over medium heat, allowing the flavors to infuse.
4. Add the broth:
Begin adding the hot vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process takes about 20 minutes. When the rice is nearly done, stir in the spinach leaves.
5. Finish the risotto:
Once the spinach has wilted and the rice is al dente and creamy, remove the rosemary. Stir in the cream, grated Parmesan, and roasted pumpkin cubes. Season with salt and pepper to taste.
Nutrition Tip:
This risotto is not just hearty – it’s a nutrient powerhouse! Spinach is rich in antioxidants and iron, pumpkin is packed with vitamin A, while Parmesan adds a boost of calcium. Garlic and rosemary not only provide deep flavor but also come with immune-boosting and anti-inflammatory properties.
Did You Know?
The pumpkin used in this dish originates from Hokkaido Island in Japan. Harvested between September and November, it stores well through March. Its vibrant orange color is a sign of high beta-carotene content, essential for skin health, strong bones, and good night vision.
Serving Suggestion:
Serve hot with extra grated Parmesan and a drizzle of olive oil. Pair with a glass of dry white wine or sparkling water infused with lemon and rosemary.
Enjoy this vibrant seasonal risotto – a perfect balance of flavor, warmth, and nutrition!
