Easy Pumpkin, Mushroom and Spinach Risotto
Welcome to another Kiah’s Kitchen recipe post!
This delicious and creamy pumpkin, mushroom and spinach risotto came about because I am really focusing on minimising food waste and being frugal in the kitchen. I had a butternut pumpkin (I think in America this is called butternut squash) that was going to go bad, however I didn’t have anything to use it for at the time. So I decided to cut it in half and scoop out the seeds, place the two halves face down on a baking tray and bake in the oven for about an hour and a half until cooked through. I then scooped the flesh out into a container and froze it for use in a future recipe.
Well my friends, this is the recipe. I had some arborio rice in my cupboard that needed to be used so I decided to create a pumpkin risotto using the cooked pumpkin puree in my freezer. I added in mushrooms because they provide a delicious flavour and are a great substitute for meat in a dish like this (I’m a mushroom lover) and some spinach for greens.
The pumpkin makes this risotto really creamy without actually having to use cream! I did use parmesan, if you are vegan or avoiding dairy, just substitute in a vegan parmesan alternative such as nutritional yeast or vegan cheese.
Risotto really is a labour of love, there is a lot of stirring involved, it’s definitely not a set and forget kind of meal, but I promise you the effort is worth it. We are in the middle of winter here in Australia and it was so nice to sit down to this warming, hearty and nourishing meal after a long day at work.
I hope you enjoy this recipe, if you do make it send me a photo over on Instagram, I’d love to see your creation! Also feel free to follow me @kiah.mcfarlane to see all of my cooking escapades, waste minimisation tips and just general life adventures!
Until next time,
Pumpkin, Mushroom and Spinach Risotto
A delicious creamy dish perfect for those winter nights in with a nice glass of wine!
- 1/4 cup olive oil
- 1 large brown onion peeled and diced
- 4 cloves garlic peeled and finely diced (or minced)
- 400-500 grams white or brown mushrooms sliced
- 2 cups pumpkin puree or cooked pumpkin
- 2 cups spinach
- 1 heaped cup arborio rice
- 4 cups organic chicken or vegetable stock
- 1 cup water
- 1/2 cup white wine
- 1/2 cup grated parmesan cheese plus extra for serving (or vegan/dairy free alternative)
- 1/2 cup fresh parsley chopped
- 1 tsp salt and pepper to taste
Add stock and water to a small pot and set on the stove to bring to a gentle simmer
Prepare all vegetables as per ingredient list
Once the stock has reached a simmer turn it to low to keep warm
In a large wok or pan, heat olive oil over a medium heat
Saute onion and garlic until translucent and slightly golden
Add aborio rice and stir well to coat in remaining oil and lightly toast (2-3 minutes)
Add mushrooms and white wine and stir well
Continue to stir rice gently adding 1-2 ladles of stock at a time and waiting until liquid is mostly absorbed before adding the next ladle
When you are about halfway though the stock, add in the pumpkin puree and stir well to combine
Continue the process of gradually adding stock until rice is cooked
When cooked, rice should not be hard, but there should be texture to it when you bite into it, generally you can begin testing around 15 minutes or so however it can often take up to 20 minutes
Add salt and pepper to taste
Once rice is ready, add spinach and parmesan cheese and stir through until spinach is wilted and cheese is melted
Serve risotto in bowls, topped with freshly chopped parsley and additional parmesan cheese
Risotto is generally best served fresh, rice as a rule does not really freeze well so I recommend consuming immediately after cooking and if there are leftovers, store in an airtight container in the refrigerator and eat the following day. This dish is a delicious comfort meal during those cold winter months, perfect with a glass of wine!