Creamy Pumpkin and Spinach Risotto Recipe in 35 Minutes

There’s something magical about a creamy pumpkin and spinach risotto that just warms you from the inside out. I first fell in love with this dish during an autumn trip to Tuscany, where the chef shared his secret: letting the rice drink up the broth slowly while folding in sweet pumpkin and vibrant spinach. Now, it’s my go-to comfort food when I need something nourishing yet indulgent. What makes it special? That perfect balance – the natural sweetness of pumpkin plays off the earthy spinach, while the Parmesan brings it all together in one glorious, velvety bite. Trust me, after one spoonful of this risotto, you’ll understand why it’s become a staple in my kitchen.

Why You’ll Love This Pumpkin and Spinach Risotto

This isn’t just any risotto—it’s a hug in a bowl! Here’s why it’ll become your new favorite:

• Creamy dreamy texture: The slow-stirred Arborio rice creates that luxurious, velvety consistency that’ll make you close your eyes and sigh.
• Nutrition powerhouse: Packed with vitamin A from pumpkin and iron from spinach, it’s comfort food that loves you back.
• Weeknight hero: Just 35 minutes from chopping to serving—perfect for when you need something fancy-feeling fast.
• Vegetarian delight: With rich Parmesan and veggie broth, even meat-lovers won’t miss a thing.

Plus, that gorgeous orange-and-green confetti look? Instant dinner party wow factor.

Ingredients for Pumpkin and Spinach Risotto

Gathering the right ingredients makes all the difference here – trust me, I’ve learned this the hard way after a few too many mushy pumpkin disasters! Here’s exactly what you’ll need:

• The fresh stuff: 2 cups diced pumpkin (about 1 small sugar pumpkin), 2 cups packed fresh spinach (chopped), 1 small onion, 2 garlic cloves
• The pantry staples: 1 cup Arborio rice, 4 cups vegetable broth, ½ cup dry white wine (I use Pinot Grigio), ¼ cup grated Parmesan cheese
• The basics: 2 tbsp olive oil, salt and freshly ground black pepper to taste

Pro tip: Measure your broth before starting – you’ll thank me when you’re in the middle of stirring!

Equipment You’ll Need

You don’t need fancy gadgets for this risotto—just these kitchen essentials:

• A large skillet or Dutch oven (something wide and deep enough to stir comfortably)
• Wooden spoon (trust me, it’s gentler on the rice than metal)
• Measuring cups for the rice and broth (eyeballing never works with risotto!)

That’s it! Though I won’t stop you if you want to pretend you’re a chef with an apron.

How to Make Pumpkin and Spinach Risotto

Okay, let’s get cooking! Making risotto isn’t hard, but it does need your full attention – think of it as 25 minutes of meditation with a wooden spoon. Here’s exactly how I do it, step by cozy step:

Step 1: Sauté the Aromatics

First, heat that olive oil in your pan over medium. Toss in the onions and garlic with a pinch of salt – that salt helps them sweat, not burn. Stir them around until they turn translucent and smell amazing, about 3 minutes. You’ll know they’re ready when the onion pieces look glassy and your kitchen smells like an Italian grandma’s hug.

Step 2: Toast the Rice

Now, dump in your Arborio rice! Stir it constantly for 2 minutes – you want each grain to get coated in oil and turn slightly translucent at the edges. This toasting step is crucial – it gives the risotto that wonderful nutty flavor and helps the rice keep its shape later. Just don’t walk away – burned rice is sad rice.

Step 3: Deglaze with Wine

Here comes the fun part: pour in your white wine (and maybe take a sip for yourself). The pan will sizzle dramatically as all those tasty brown bits dissolve into the liquid. Keep stirring until the wine completely absorbs – about 2 minutes. You’ll know it’s ready when you drag your spoon across the pan and the rice stays separated.

Step 4: Cook the Pumpkin and Spinach

Time for the stars of the show! Add your diced pumpkin first with 1 cup of warm broth. Stir frequently as the rice drinks it up – about 5 minutes. Keep adding broth ½ cup at a time, stirring often, until the rice is almost al dente (about 15 minutes total). Then fold in the spinach – it’ll wilt almost instantly from the steam. The pumpkin should be tender but not mushy, and the rice should have just a slight bite left.

Step 5: Finish with Parmesan

The grand finale! Take the pan off the heat and stir in the Parmesan until it melts into creamy perfection. Taste it – does it need more salt? A grind of pepper? This is your moment to adjust. Let it rest for 2 minutes (this is when the magic happens – the risotto will thicken beautifully). Then serve immediately – risotto waits for no one!

Tips for Perfect Pumpkin and Spinach Risotto

After making this risotto more times than I can count (and learning from a few mishaps), here are my foolproof secrets:

• Warm your broth – Cold liquid shocks the rice and slows cooking. I keep mine simmering in a small pot nearby.
• Stir like you mean it – That constant motion releases the rice’s starches for that signature creaminess. No shortcuts here!
• Test doneness by bite – The rice should be al dente, not mushy. Fish out a grain and taste – it should have a tiny firm core.
• Prep everything first – Risotto waits for no one. Chop, measure, and have it all ready before you turn on the stove.

Remember: Risotto is forgiving. Too thick? Add broth. Too thin? Cook a bit longer. You’ve got this!

Variations of Pumpkin and Spinach Risotto

One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge! Here are some delicious twists I’ve tried:

• Swap the greens: Kale works beautifully (just massage it first to soften), or try Swiss chard stems sautéed with the onions.
• Change the squash: Butternut squash makes a sweeter version, while kabocha gives an earthier flavor.
• Boost the protein: Stir in white beans at the end or top with crispy pancetta for meat lovers.

The basic method stays the same – just play with flavors you love!

Serving Suggestions

This risotto is practically begging to be the star of your table, but I love giving it a little supporting cast. A crisp arugula salad with lemon dressing cuts through the richness perfectly. And honestly? You can’t go wrong with warm crusty bread for swooping up every last creamy bite. For dinner parties, I’ll sometimes top it with extra grated Parmesan and toasted pumpkin seeds – that little crunch makes it feel extra special!

Storage and Reheating

Leftovers? No problem! Store cooled risotto in an airtight container in the fridge for up to 3 days. When reheating, splash in a little broth or water and warm it gently over low heat, stirring often – the rice will drink up that liquid and come back to life beautifully. Freezing works too (though the texture changes slightly) – just thaw overnight in the fridge before reheating. Pro tip: The spinach will darken, but it still tastes amazing!

Nutritional Information

Here’s the scoop on what you’re getting in each comforting bowl (based on my exact ingredients): about 320 calories, 4g fiber, and 7g protein. Remember – nutrition varies based on ingredients/brands, but this risotto always delivers good-for-you goodness!

FAQs About Pumpkin and Spinach Risotto

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all that excess water first (a clean kitchen towel works great for this). Frozen spinach tends to be more compact, so use about 1 cup thawed to replace the 2 cups fresh.

Is this risotto gluten-free?
Yes! Arborio rice is naturally gluten-free. Just double-check that your broth and wine are too if you’re sensitive – some brands sneak in wheat-based ingredients.

My risotto turned out dry – what happened?
Don’t worry, we can fix it! Next time, use warm broth and add it gradually until the rice is creamy with just a slight bite. For now, stir in a splash of hot water or broth to revive it.

Can I make this vegan?
Totally! Skip the Parmesan or use a good nutritional yeast substitute. The pumpkin and spinach bring so much flavor on their own.

What wine substitute works best?
No wine? No problem! Use extra broth with a splash of lemon juice for acidity. The flavor will be slightly different but still delicious.

Rate This Recipe

Did you make this pumpkin and spinach risotto? I’d love to hear how it turned out! Leave a comment or rating below – your feedback makes my day.

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