Description
A creamy and nutritious risotto made with pumpkin and fresh spinach. Perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced pumpkin
- 2 cups fresh spinach, chopped
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add Arborio rice and stir for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add pumpkin and 1 cup of broth. Stir frequently until liquid is absorbed.
- Continue adding broth gradually, stirring often.
- When rice is almost cooked, mix in spinach.
- Stir in Parmesan cheese and season with salt and pepper.
- Serve warm.
Notes
- Use fresh spinach for best texture.
- Stir frequently for a creamy consistency.
- Adjust broth quantity if needed.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
