Savory Roasted Pumpkin and Spinach Risotto
This warm and comforting roasted pumpkin and spinach risotto is a hearty and delicious dish inspired by the bold flavors of autumn. The creamy arborio rice is infused with the richness of roasted pumpkin, crispy bacon, and fresh baby spinach, while a hint of garlic adds aromatic depth. Finished with a sprinkling of Italian cheese, this satisfying meal is perfect for cozy evenings or festive gatherings.
6
Servings
450
Calories
10
Ingredients
Ingredients
Butternut pumpkin
1.5 kg (peeled, cut into 3cm pieces)
Olive oil
1/4 cup (divided)
Bacon
4 slices (rind removed, chopped)
Brown onion
1 (finely chopped)
Garlic cloves
2 (crushed)
Arborio rice
1.5 cups (none)
Instant chicken bouillon granules
1.5 tablespoons (none)
Boiling water
5 cups (none)
Baby spinach
150 g (none)
Coon Italian cheese
1 cup (shredded, divided)
Instructions
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Nutrition Information
17g
Fat
63g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Savory Roasted Pumpkin and Spinach Risotto?
This risotto offers a warm, comforting, and hearty flavor profile inspired by autumn, featuring the richness of roasted butternut pumpkin, salty crispy bacon, aromatic garlic, and fresh baby spinach.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What temperature should the oven be set to for roasting the pumpkin?
The oven should be preheated to 220°C (428°F) to properly roast the pumpkin pieces.
What kind of pumpkin is recommended for this dish?
The recipe specifically calls for 1.5 kg of Butternut pumpkin, peeled and cut into 3cm pieces.
How long does it take to roast the pumpkin?
The pumpkin should be roasted for approximately 20-25 minutes or until it is golden and tender.
What is the best type of rice to use for this risotto?
Arborio rice is used in this recipe because its high starch content creates the signature creamy texture of a traditional risotto.
How much olive oil is required in total?
The recipe uses 1/4 cup of olive oil in total, which is divided between roasting the pumpkin and sautéing the base ingredients.
What are the nutritional statistics per serving?
Each serving contains approximately 450 calories, 17g of fat, 63g of carbohydrates, and 13g of protein.
How do I prepare the bacon for the recipe?
The bacon should have the rind removed and then be chopped into small pieces before cooking.
What type of onion should I use?
One finely chopped brown onion is used for the base of the risotto.
How long should I sauté the onion and bacon?
Sauté the bacon and onion for about 4 minutes over medium heat until the onion is soft and translucent.
Do I need to cook the garlic with the rice?
Yes, you should add 2 crushed garlic cloves along with the arborio rice and stir for about 2 minutes.
What is the secret to preparing the rice correctly in step 3?
The rice should be stirred continuously until the edges become slightly translucent, but be careful not to let the rice brown.
How is the stock prepared for this risotto?
Dissolve 1.5 tablespoons of instant chicken bouillon granules into 5 cups of boiling water.
How long does the risotto simmer while covered?
After adding the liquid, lower the heat to medium-low, cover, and simmer for 15 minutes.
How often should I stir the risotto during the first simmering phase?
You should stir the risotto every 5 minutes while it is covered to prevent the rice from sticking to the bottom of the pan.
What is the second phase of cooking the rice?
After the initial 15 minutes of covered simmering, remove the lid and cook for another 10-12 minutes until the stock is absorbed and the rice is al dente.
When do I add the baby spinach?
The baby spinach is folded in at the very end after the rice is removed from the heat, allowing the residual heat to wilt it.
What type of cheese is used in this recipe?
The recipe calls for 1 cup of shredded Coon Italian cheese.
How should the cheese be divided?
Add 3/4 cup of the shredded cheese into the risotto during the folding step, and use the remaining 1/4 cup to top individual servings.
Is the pumpkin cooked entirely on the stove?
No, the pumpkin is roasted in the oven first to develop flavor and texture before being folded into the rice.
How much baby spinach is needed?
You will need 150 grams of fresh baby spinach.
What are the final garnishing steps?
Garnish with the remaining shredded Italian cheese and season with freshly cracked black pepper.
Can I make this recipe vegetarian?
Yes, you can make it vegetarian by omitting the bacon and substituting the chicken bouillon with vegetable bouillon.
What does 'al dente' mean for this risotto?
Al dente means the rice is cooked through and creamy but still maintains a slight firmness when bitten into.
What tags are associated with this recipe?
The tags include risotto, pumpkin, spinach, autumn, cozy meal, comfort food, italian, roasted, and rice dish.
How much liquid total is used for the rice?
The recipe uses 5 cups of boiling water mixed with bouillon granules.
Do I need to wash the Arborio rice before cooking?
No, you should not wash Arborio rice for risotto as the surface starch is essential for creating the creamy consistency.
Can I use frozen pumpkin instead of fresh butternut pumpkin?
While fresh butternut pumpkin provides the best flavor and texture when roasted, you could use frozen, though the roasting time may vary and the texture might be softer.
What is the primary equipment needed for this recipe?
You will need a roasting pan for the pumpkin and a large saucepan for cooking the risotto.