baked pumpkin & spinach risotto 🥬

Name: baked pumpkin & spinach risotto 🥬
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tbsp extra virgin olive oil; 1 onion - peeled and finely chopped; 2 cups arborio rice; 800g pumpkin - peeled, seeds scooped out, chopped into small pieces; 5 cups chicken stock; ½ cup finely grated parmesan; sea salt cracked to taste; black pepper - cracked to taste; 200g baby spinach leaves

7 steps

Prep:20minCook:30min

this pumpkin & spinach risotto will leave you begging for more 😍 healthy dinner recipe, perfect for those cold rainy nights 🌧

Updated at: Thu, 17 Aug 2023 03:52:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories340.2 kcal (17%)

Total Fat6.2 g (9%)

Carbs58.8 g (23%)

Sugars5.6 g (6%)

Protein11.9 g (24%)

Sodium459.3 mg (23%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 Tbspextra virgin olive oil

1onion

peeled and finely chopped

2 cupsarborio rice

800gpumpkin

peeled, seeds scooped out, chopped into small pieces

5 cupschicken stock

½ cupfinely grated parmesan

200gbaby spinach leaves

Instructions

Step 1

preheat oven to 200°C.

Step 2

place the oil in a big heavy-based ovenproof saucepan over medium heat. add the onion and cook, stirring with a wooden spoon, for 6 minutes or until golden.

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extra virgin olive oil1 Tbsp

onion1

Step 3

add the rice, pumpkin and stock and stir to combine.

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arborio rice2 cups

pumpkin800g

chicken stock5 cups

Step 4

wearing oven gloves, cover the pan with a tight-fitting lid and carefully transfer it to the oven. bake for 30 minutes.

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Lid

Step 5

with your oven gloves on again, remove the pan from the oven and take off the lid. add the salt, pepper and parmesan and stir to combine. continue stirring the risotto for about 2 minutes or until it thickens and any liquid is absorbed.

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