Baked Pumpkin and Spinach Risotto

clock 20 minutes + 1 hour bowl Serves 4


  • 500g butternut pumpkin, chopped
  • 2 tbsp olive oil
  • 375ml carton chicken stock
  • large brown onion, chopped coarsely
  • 2 cloves garlic, crushed
  • 2 cups aborio rice
  • 1/2 cup dry white wine
  • 500g spinach, trimmed, chopped coarsely
  • 1/2 cup pine nuts, toasted
  • 1/2 cup grated parmesan cheese
  • 1/2 cup cream
  • salt
  • freshly ground black pepper
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  • 1. Preheat the oven to hot (220°C). Combine the pumpkin with half the oil in a baking dish. Bake, uncovered, in a hot oven for about 20 minutes or until tender.

  • Meanwhile, combine the stock and water in a large saucepan. Bring to the boil then reduce the heat to simmer.

  • 2. Heat the remaining oil in a large saucepan; cook the onion and garlic, stirring, until onion is soft. Add rice; stir to coat in oil mixture. Add the wine, stir until almost evaporated.

  • 3. Stir in one cup (250ml) of the hot stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding the stock mixture, in one-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 25 minutes or until rice is just tender.

  • 4. Add spinach, pine nuts, cheese, cream and salt and pepper to taste; cook, stirring, until the spinach is wilted. Gently stir in pumpkin.

  • 5. Serve topped with extra parmesan cheese flakes.

  • Tip: Pumpkin can be roasted several hours ahead. The risotto is best made just before serving.

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