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Vegetarian Pumpkin Risotto with Spinach

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A creamy and flavorful vegetarian risotto featuring pumpkin and spinach, perfect for a comforting meal.

Ingredients

Dairy & Oils

  • 5 tablespoons unsalted butter (divided)
  • 2 cups yellow onion (finely diced (260g))
  • 4-5 cloves garlic (minced)
  • 1 ½ tablespoons fresh sage (finely chopped)
  • ½ tablespoon fresh thyme (finely chopped)
  • Pinch red pepper flakes
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • to taste kosher salt
  • 1 cup arborio rice
  • 2 tablespoons apple cider vinegar
  • ⅔ cup pumpkin puree (100%)
  • 4 cups vegetable stock
  • 2 cups spinach (roughly chopped)
  • ¼ cup parmesan cheese

Instructions 

  • Melt 3 tablespoons of butter in a large pot. Add onion and cook until tender, then warm the vegetable stock.
  • Add garlic, herbs, red pepper flakes, and spices; cook until fragrant.
  • Stir in rice, deglaze with vinegar, then add pumpkin puree and cook briefly.
  • Gradually add stock in increments, stirring until absorbed, until rice is al dente. Stir in spinach to wilt.
  • Once liquid is absorbed, stir in remaining butter and parmesan until melted. Serve hot.

Notes

Stir frequently to prevent sticking and ensure creamy texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Pumpkin, Risotto, Vegetarian