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Pumpkin Risotto

Creamy Pumpkin Risotto with tender roasted pumpkin in every bite.
Warm, golden, and cozy with parmesan richness and nutty seeds.
Finish with wilted spinach for a fresh, comforting fall glow.

dinner ⏱ 30 min 497 kcal / portion 89.0 g carbs / portion (estimated) vegetarian milk

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Pumpkin Risotto
v2 · rb0e705f985 20260727Z1751 Pumpkin Risotto 🎉 🔥 preheat oven to 250°C and warm the baking tray and olive oil 🔥 ⏱ 20-25 min peel and cube the pumpkin and roast in the oven 🍳 ⏱ 4-5 min finely chop the onion and fry, then fry 1 min, then fry 1-2 min 🍳 ⏱ 15 min add broth calmly and simmer to total 🔪 finely chop the garlic and fold in with the risotto 🌀 stir risotto and broth base until cooked 🌀 stir in the spinach until wilted 🌀 stir in the roasted pumpkin and season to taste 🌀 stir in the parmesan until melted final plating with toasted pumpkin seeds 🍳 toast pumpkin seeds lightly 1 tbsp olive oil araking tray, oil, oven 20-25min -> Bake together -> Serve together 0.5 pieces pumpkin peeled into cubes 0.5 pieces onion finely chopped 1 piece garlic clove, finely chopped 150 g risotto 750 ml broth 1 piece spinach handful 25 g parmesan 1 piece pumpkin seed risotto spinach parmesan
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Preparation steps

  1. preheat oven to 250°C and warm the baking tray and olive oil
  2. peel and cube the pumpkin and roast in the oven 20-25 min
  3. finely chop the onion and fry 4-5 min, then fry 1 min, then fry 1-2 min
  4. add broth calmly and simmer to total 15 min
  5. finely chop the garlic and fold in with the risotto
  6. stir risotto and broth base until cooked
  7. stir in the spinach until wilted
  8. stir in the roasted pumpkin and season to taste
  9. stir in the parmesan until melted
  10. final plating with toasted pumpkin seeds
  11. toast pumpkin seeds lightly

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