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Pumpkin and Baby Spinach Risotto

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.
Course Main Course
Cuisine vegan, vegetarian
Keyword baby spinach recipe, Pumpkin and Baby Spinach Risotto, pumpkin recipe, Risotto recipe
Total Time 30 minutes
Servings 4 servings
Calories 458kcal
Author Jennifer Schmidt


  • 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.


Calories: 458kcal | Carbohydrates: 83g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 879mg | Potassium: 1257mg | Fiber: 4g | Sugar: 10g | Vitamin A: 26420IU | Vitamin C: 39mg | Calcium: 206mg | Iron: 6.8mg