Risotto is a simple and complex dish at the same time. The hardest part about risotto is getting the right creamy consistency and not overexposing. However, the rice should remain slightly undercooked (al dente). Today I will share a recipe for how to make pumpkin and spinach risotto. And I will try to do it right so that you can get exactly that creamy and viscous consistency, for which everyone loves this dish. Rice is best chosen with a high starch content. Arborio rice is ideal in this case. All other ingredients will add flavor and aroma to the dish: sweet pumpkin, spices and spinach - you will just lick your fingers. Risotto is usually served in the same pan where it was cooked. Let it rest for 10 minutes before serving.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin / Spinach / Cereal / Rice
Dish: Hot dishes / Risotto
Cuisine geography: Italian / European
- Rice - 1 Glass
- Pumpkin - 300 Grams
- Chicken broth - 4 Cups (or vegetable)
- Shallots - 1 Piece
- Garlic - 1 Clove
- Parmesan - 50 Grams
- Spinach - 1 Bunch
- Cayenne Pepper - 1 Pinch
- Cinnamon - 1 Pinch
- Salt - 1/2 Teaspoon
- Olive oil - 2 Tbsp. spoons
- Greek Yogurt - 3 Tbsp spoons
How to cook "Risotto with Pumpkin and Spinach"
Peel and cut the pumpkin into a medium dice.
Boil the pumpkin in water until soft.
Peel the onion and garlic, chop finely and fry in olive oil until golden brown.
Add rice. Fry it, stirring well, for 2 minutes. Rice should be saturated with aromatic oil.
Then start pouring in the broth in small portions. As soon as all the broth is absorbed, check the rice for readiness, if necessary, add more.
When the rice is almost ready, add spinach, spices, cheese, parsley and yogurt.
Add pumpkin to all ingredients, simmer for a minute. Turn off and serve directly in the skillet.