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Get the Recipe Vegetarian Pumpkin Risotto with Spinach
This comforting Pumpkin Risotto with warm spices, sage, and tender spinach is a fall dinner dream! It's an easy vegetarian meal that is sure to impress this season!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Calories: 401 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 5 Tablespoons unsalted butter divied
- 2 cups yellow onion finely diced (260g)
- 4-5 cloves garlic minced
- 1 ½ Tablespoons fresh sage finely chopped
- ½ Tablespoon fresh thyme finely chopped
- Pinch red pepper flakes
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- kosher salt to taste
- 1 cup arborio rice
- 2 Tablespoons apple cider vinegar
- ⅔ cup 100% Pumpkin Puree
- 4 cups vegetable stock
- 2 cups spinach roughly chopped
- ¼ cup Parmesan Cheese
Instructions
- Melt 3 tablespoons of butter in Dutch oven or large stock pot over medium-high heat. Add onion with a generous pinch of kosher salt. Saute for 8-10 minutes, stirring occasionally, until tender and slightly caramelized. Meanwhile, warm the vegetable stock in a saucepan.
- Add garlic, herbs, and a pinch of red pepper flakes or freshly ground black pepper, and spices. Saute for 1-2 minutes until garlic is fragrant.
- Stir in arborio rice and toast it for about 1 minute. Deglaze the pan with apple cider vinegar, stirring to combine, and allow to absorb for 1 minute. Then stir in pumpkin puree until combined and cook for 1 minute.
- Add vegetable stock in ½ - 1 cup increments, stirring until absorbed. Reduce heat to medium and continue adding stock in these increments for about 20-25 minutes, stirring between each addition until absorbed.
- With about ½ to 1 cup of stock remaining, taste test to get an idea of how done the rice is. You'll want it to be more al dente like pasta, with a little chew and texture, but not crunchy. With the last batch of stock, stir in spinach to wilt.
- Once the liquid is absorbed, stir in the remaining butter and parmesan cheese until melted.
Cup of Yum
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
56g
(19%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
1061mg
(44%)
Potassium
365mg
(10%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
8792IU
(176%)
Vitamin C
14mg
(16%)
Calcium
149mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 1061mg | 44% |
| Potassium | 365mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 8792IU | 176% |
| Vitamin C | 14mg | 16% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.