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Pumpkin and Baby Spinach Risotto

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Pumpkin & Baby Spinach Risotto Recipe

Sometimes, as a food blogger, you have to make difficult choices.  Do I eat the delicious dish I cooked straight away, while it’s at it’s best, knowing that if I don’t take a photo immediately then the food won’t photograph at it’s best later?  For me the decision the decision is always to enjoy food at it’s best.

Risotto is one of those foods that is best eaten immediately otherwise the liquid starts to be absorbed by the rice grains.  So while this Pumpkin and Baby Spinach risotto may not look as good as it did when it was first cooked, it still tastes great.

Risottos are one of my favourite dishes to make, and while making a risotto sounds like an arduous task with all the stirring and standing over the stove top while it cooks, if you use a rice cooker or pressure cooker, the task is a whole lot simpler.  In fact, with a pressure cooker this Pumpkin and Baby Spinach risotto can be made quickly, making it a great weeknight meal.  Dinner can be on the table in under 30 minutes, from start to finish!!

How do you make your risotto? Do you stand over the stove top and stir or use a rice cooker or pressure cooker?

 

Newwave 5-in-1 Multicooker giveaway update

The Kitchenware Direct Newwave 5-in-1 Multicooker giveaway ended yesterday.  Thank you to everyone who entered, we received a whopping 409 entries!!!

The winner was chosen at random last night, and the prize goes to Gemma from Brighton East in Victoria!!!

I emailed Gemma last night and she very excitedly told me that winning this prize made her day/week/month.  Congratulations Gemma, your Multicooker will be on it’s way to you soon!!!  Thank you to everyone who entered and Kitchenware Direct for sponsoring the competition!


Pumpkin & Baby Spinach Risotto Recipe

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Pumpkin and Baby Spinach Risotto

Servings 4
Author Jennifer Schmidt

Ingredients

  • 1 kg of pumpkin peeled and diced into bite size pieces
  • 1 large onion peeled and chopped
  • 1 tablespoon of olive oil
  • 2 cloves of garlic minced
  • 2 stalks of celery chopped
  • 1/3 cup of grated parmesan
  • 200 g of baby spinach
  • 1 1/2 cups of arborio rice
  • 1/2 cup of white wine
  • 3 cups of vegetable stock warmed

Instructions

  1. Turn on the pressure cooker and set it to brown mode and add the olive oil, garlic, celery and onion. Cook the onion until is translucent.
  2. Add the pumpkin and cook until the pumpkin and until it starts to brown.
  3. Add the rice and stir to coat with the oil and cook for a few minutes.
  4. Add the white wine and cook, stirring constantly until the wine is absorbed.
  5. Add the vegetable stock and stir well before switching your pressure cooker into pressure cooker mode and use the Low Pressure setting and set the time for 6 minutes and close the lid.
  6. When the time is up open the lid and add the baby spinach and parmesan and stir to combine. Serve topped with additional parmesan.

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Comments

  1. Could you make this with canned pumpkin and if so, would you add it at the beginning and cook in the pressure cooker or stir it into the cooked risotto at the end? Thank you!

    Reply

    • I haven’t tried that, but I’m sure you could. I use canned pumpkin in the slow cooker for quite a few recipes. Make sure you use the plain variety, without sugar added. And I would add it in the beginning. Let me know if you try it!

      Reply

  2. It is a Monday night and after a glass of wine I felt inspired to use my pressure cooker. This recipe is great, I didn’t change a thing.

    I’m usually really picky about risotto so I was sceptical but this turned out perfect in my pressure cooker!

    Best part is I’m now converting my traditional risotto recipes to pressure cooker using yours as a base. Thank you!

    Reply

  5. This looks pretty awesome! I’ve only had risotta once, and it was from one of those heat in your microwave kind of packets. It was terrible, but I think I might try this one in the future 🙂

    As far as the “difficult decision” for food bloggers — I try to take pictures soon, but the truth is that if I’m hungry or my husband wants to eat then that comes first every time. I know there are food bloggers who care a LOT about presentation and food photography, but that will always take a backseat to my actual life and my hunger, haha 🙂 I’m just not that kind of dedicated, I guess.

    Reply

  7. I say – whatever feels good – do it. I don’t mind terribly making risotto on the stovetop .. as long as I have a wine in my hand and some decent music on!

    Reply

  8. Hello my friend, that is so true, what I do is, although I have not cooked in a long while, is place what I’m going to use aside, but that always doesn’t work, sometimes I just hope for the best.

    Reply

  9. I use the traditional way cook it over th stove top but sometimes I bake it in the oven. Your pumpkin risotto looks perfect.

    Reply

  10. I also bog about what I am actually cooking for my family. I wondered if most bloggers were just cooking for their post? The more I blog, I am convinced it would easier to cook for family and blog at different times. Lots of leftovers? Your risotto is lovely!

    Reply

  11. My mother-in-law once was visiting and had to take a phone call right before we started eating. When she came back and apologized my husband told her that it was okay because we were used to eating cold food because I’m always taking pictures of it before we eat. 🙂 I love making risotto in my pressure cooker. It’s so easy that way!

    Reply

    • That’s so funny Nicole 😀 My fiance is not a fan of cold food, so I don’t really have an option to serve it cold. Having said that though, I’m not a fan of cold food either.

      Reply

  12. I love making risottos the traditional way i.e. by stirring it on a stove top until your hand goes numb. I’ve tried no-stir recipes, but the result just isn’t the same because stirring and adding the broth gradually helps the starch from the rice to be released and dissolved uniformly in the sauce which makes the risotto extra creamy.

    Reply

    • I agree stirring risotto helps release the starch and make it extra creamy, but I find if I stir mine a lot during the initial browning process and when the wine is added it helps release a lot of starch and that helps a lot.

      Reply

  15. I must admitt, I stirr my risotto 🙂 And I have the same dilema as you… and I always choose to take photo after a meal 🙂 I have much more time then…I can take photos in every possible angle without any rush 🙂

    Your risotto looks great! My favorite is with shrimps and green beans 🙂

    Reply

  16. Maybe to run away from the dilemma I don’t publish a lot of main meals, the desserts are easier, they even look better on the next day, if they survive that long that is 🙂

    The pumpkin and baby spinach risotto looks super delicious! Will prepare it when the pumpkins start hitting the shelves. Can’t wait!

    Reply

  17. i laughed at the first paragraph. i am always in the same dilemma and i just choose to eat…i always say i’ll make it again. 🙂 today i made sundried tomato savory muffins by Rose Elliot and they looked so good and the sun was already setting so i just ate them! 🙂 i like a risotto cooked on the stovetop. I like the combination you suggest here. my other favorite is parmeggiano-asparagus…

    Reply

    • It’s a difficult dilemna sometmes isn’t it Amee? 9 times out of 10 though, I always choose to eat first. I tell myself I have to quality test before I take a photo 😀

      Reply

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