Risotto With Pumpkin And Spinach - A Step By Step Recipe With A Photo

Risotto is a delicious Italian dish. The basis of the dish is rice, and then … you can simply endlessly list what you can use to make risotto. Here's a recipe for pumpkin and spinach risotto.

Cooking description:

Risotto is a simple and complex dish at the same time. The hardest part about risotto is getting the right creamy consistency and not overexposing. However, the rice should remain slightly undercooked (al dente). Today I will share a recipe for how to make pumpkin and spinach risotto. And I will try to do it right so that you can get exactly that creamy and viscous consistency, for which everyone loves this dish. Rice is best chosen with a high starch content. Arborio rice is ideal in this case. All other ingredients will add flavor and aroma to the dish: sweet pumpkin, spices and spinach - you will just lick your fingers. Usually risotto is served in the same pan where it was cooked. Let it rest for 10 minutes before serving.

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Pumpkin / Spinach / Cereals / Rice

Dish: Hot dishes / Risotto

Cuisine geography: Italian / European

Ingredients:

• Rice - 1 Glass
• Pumpkin - 300 Grams
• Chicken broth - 4 Cups (or vegetable)
• Shallots - 1 Piece
• Garlic - 1 Clove
• Parmesan - 50 Grams
• Spinach - 1 Bunch
• Cayenne Pepper - 1 Pinch
• Cinnamon - 1 Pinch
• Salt - 1/2 Teaspoon
• Olive oil - 2 Tbsp. spoons
• Greek Yogurt - 3 Tbsp spoons

Servings: 6

How to cook "Risotto with Pumpkin and Spinach"

Peel the pumpkin and cut into a medium dice. Boil the pumpkin in water until soft. Peel the onion and garlic, chop finely and fry in olive oil until golden brown. Add rice. Fry it, stirring well, for 2 minutes. Rice should be saturated with aromatic oil. Then start pouring in the broth in small portions. As soon as all the broth is absorbed, check the rice for readiness, if necessary, add more. When the rice is almost ready, add spinach, spices, cheese, parsley and yogurt.