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 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 and Baby Spinach Risotto
- 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
- 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.
- Add the pumpkin and cook until the pumpkin and until it starts to brown.
- Add the rice and stir to coat with the oil and cook for a few minutes.
- Add the white wine and cook, stirring constantly until the wine is absorbed.
- 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.
- When the time is up open the lid and add the baby spinach and parmesan and stir to combine. Serve topped with additional parmesan.