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- Dish type
- Main course
- Squash risotto
- Pumpkin risotto
A spinach and pumpkin risotto served with extra chunks of roasted pumpkin and melted feta cheese on top.
71 people made this
- 375g peeled, cubed pumpkin
- 1 tablespoon olive oil
- 1L vegetable stock
- 1/2 teaspoon chopped fresh garlic
- 1 onion, diced
- 30g spinach leaves
- 175g feta cheese, cubed
- salt and pepper
- 450g Arborio rice
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat oven to 200 C / Gas 6. Coat a baking dish with olive oil.
- Place pumpkin in a steamer over 2.5cm of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable stock 125ml at a time, stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender; season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking tray, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash half of the roasted pumpkin cubes; stir into the risotto with the spinach. Spoon risotto on to plates; top with remaining pumpkin cubes and heated feta.
Reviews & ratingsAverage global rating:(69)
Reviews in English (54)
Yum, I like that the recipe used mashed pumpkin to make the risotto creamy instead of butter as most risotto recipes do.-18 Jul 2011
A winner -- literally! I'm a college student and my dorm sponsored a cooking contest for dishes using fresh pumpkin, so I entered this one, and I won 1st prize, a mini iPod! I roasted baby pumpkin halves and served the risotto in them, which made for a great presentation. Delicious (though time-consuming).-24 Oct 2004
by Susan Stone
This took me somewhat longer than the specified time, but the finished dish was well worth it. I appreciate the simple flavors, and how easy it was to cook the rice. When I've made risotto before it has always been difficult. A couple of suggestions: 1) mine took an extra quarter cup or so of broth; 2) I let the corners brown on my feta cheese, because it intensifies the flavor. The cheese fit on a toaster oven-size sheet, and I used a 3 qt. sauté pan for the rice, which fit everything perfectly. I will make this recipe again.-02 Dec 2004
Roast Butternut Pumpkin, Spinach, & Barley Risotto
Published: Apr 29, 2011 · Updated: Apr 17, 2021 · This post may contain affiliate links.
This Roasted Butternut Pumpkin, Spinach, & Barley Risotto is vegetarian comfort food at it's best. You won't believe how easy it is to make!
Risotto is a staple in our house. In fact, it's one of my favorite meals to cook, especially in the cooler months. For me it's one of those dishes I can whip up without thinking too much, and it's always delicious and comforting to eat.
Roasted pumpkin risotto with browned butter, sage, orange and pine nuts
Orange zest gives a delightful twist to this creamy risotto that's packed full of roast vegetable goodness.
- 600 g (1 lb 5 oz) butternut or Kent pumpkin (winter squash), peeled and cut into 2 cm (¾ inch) chunks
- 2 ½ tbsp olive oil
- 1.25 litres (42 fl oz/5 cups) vegetable or chicken stock
- 75 g (2¾ oz) butter
- 1 onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 bay leaf
- 2 thyme sprigs
- 330 g (11 ½ oz/1 ½ cups) arborio rice
- 125 ml (4 fl oz/½ cup) dry white wine
- large handful of baby English spinach leaves
- 40 g (1½ oz/¼ cup) pine nuts or crushed walnuts
- small handful of sage leaves
- 2 tsp orange zest
- finely grated parmesan, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 170°C/340°F (fan-forced). Line a baking tray with baking paper.
2. Put the pumpkin in a large bowl. Drizzle with 1½ tablespoons of the olive oil, sprinkle generously with sea salt flakes and freshly ground black pepper and toss to combine. Place on the lined baking tray and roast for 30 minutes, or until golden.
3. Pour the stock into a saucepan and bring just to the boil. Turn off the heat.
In a large shallow saucepan or deep frying pan, heat the remaining olive oil and a third of the butter. Cook the onion over low heat for 5 minutes, or until softened. Add the garlic, bay leaf, thyme sprigs and rice, stirring to coat the rice in the oil.
4. Stir in the wine. Gradually add the hot stock, a ladleful at a time, stirring until the stock has been almost absorbed. Keep adding the stock gradually, cooking over low heat.
5. Stir in the pumpkin with the last addition of stock, mashing it lightly as you stir. Remove the bay leaf and thyme stems, discarding the bay leaf, and stripping the leaves off the thyme and adding them back into the risotto. Stir the spinach through.
6. Melt the remaining butter in a separate frying pan over medium heat. Allow it to foam, then add the pine nuts and sage, swirling the pan as the butter and nuts become golden and start to smell nutty, and the sage becomes a little crispy. Add the orange zest, swirling to heat it through, then immediately pour the butter mixture over the risotto.
THERMOMIX ® RECIPE
Place pumpkin slices on a greased baking tray, brush lightly with oil, season with salt and pepper to taste and bake in a medium oven (180C) for 15 minutes.
Place Parmesan Cheese into mixing bowl and grate 10 sec / speed 10. Transfer into a bowl and set aside. Do not clean your bowl.
Place eschalot or brown onion into mixing bowl and chop 3 sec / speed 5. Scrape down sides of mixing bowl with spatula.
Add butter and extra virgin olive oil and saute 3 min / 120C / speed 1.
Insert butterfly whisk. Add risotto rice and saute 1 min / 120C / "Counter-clockwise operation" / speed 1.2, without measuring cup.
Add the small amount of water (60g) (or white wine) and saute 2 min / Varoma / "Counter-clockwise operation" / speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
Add stock, roast pumpkin, and water and again scrape bottom of mixing bowl with spatula to loosen. Cook 13 min / 100C / "Counter-clockwise operation" / speed 1.5, placing simmering basket instead of measuring cup into mixing bowl lid.
Place the spinach leaves into the ThermoServer before transfering the risotto. Sprinkle the reserved parmesan cheese over the risotto and combine well. Allow to rest for at least 10 minutes prior to serving.
Roasted Pumpkin & Sage Risotto
When most people think of halloween, they think of carving pumpkins for decoration on the front porch. Cute neighborhood kids come costumed as angry, evil faces glowing in the dark, bags open as they step up to the door. Where I live, I have yet to receive any trick or treaters, since we are one of a few last houses remaining on our city block. That hasn’t stopped me from continuing to buy barrels of candy "just in case" someone might show up. I ended up eating all the candy myself for months to come. After the fourth year of this self-indulgent exercise, I finally gave up. Now, when I think of pumpkins at halloween, I think of salty roasted pumpkin seeds and roasted pumpkin filled with a pumpkin and sage risotto. I guess it is my grown-up version of delicious trick or treating!
So the day after Halloween when daylight breaks, after all the candy is gone and the kids have already forgotten about their costumes, plan your menu for something deliciously grown up to celebrate.
This recipe is one of my fall favorites. If you've never made risotto, it might seem a bit daunting, but it's really very easy. It just takes time. Risotto is an Italian staple, originating in the North of Italy where rice paddies are abundant. Canaroli is my rice of choice. It's a bit more expensive, but like all food, the quality of the finished dish depends on quality of the ingredient. You want the rice to be al dente, yet creamy. Once cooked, you pretty much have to enjoy it “a presto,” right away. As the Italian saying goes, "risotto waits for no one."
1 Tablespoon olive oil
4 cups organic vegetable broth
2 Tablespoons unsalted butter
1 Tablespoon garlic, chopped
1/4 cup white wine
1 cup canaroli rice
6 ounces Pumpkin & Sage Pesto
1/4 Mascarpone cheese (optional)
1/4 cup grated Parmesean cheese + additional for garnish
Preheat the oven to 350 degrees.
This part is optional, but makes a lovely presentation to serve the risotto.
Cut the top off of the pumpkin and remove the pulp and seeds from the inside. To make the Pumpkin risotto: Heat the broth in a saucepan over low heat. Keep at a low simmer until ready to use. In a four quart saucepan, melt the butter over medium heat. Saute the onions and garlic with 1/2 teaspoon salt, cooking until the onion soft and caramelized, about 7-10 minutes. Add the rice and stir until it is well coated. Cook for an additional minute. Add the white wine and reduce the liquid by half, stirring occasionally to make sure all of the rice is evenly coated and does not burn on the bottom. Turn the heat to medium high. Stirring continuously, add 1/2 cup of the warmed broth. As the liquid evaporates, add in 1/2 cup increments to the pan. Continue the process until all the broth is used. Within 20 minutes , or when the rice has broken open and has a creamy texture, add the pumpkin pesto. Continue cooking, stirring the risotto, until the rice is al dente. Stir in the mascarpone and Parmesan cheeses just until blended. Serve at once with fried sage leaves and grated parmesan cheese. Making the fried sage leaves: You can cook these just before making the risotto. 6 Tablespoons unsalted butter 10-12 fresh sage leaves, washed and dried. Heat the butter in a saute pan over medium heat. Add the sage leaves and cook just until crisp, the butter will be foamy and just turning a light brown. Remove the pan from the heat and with a slotted spoon, transfer the sage leaves to a paper- lined plate. Top with a sprinkle of salt. Garnish on risotto.
THERMOMIX ® RECIPE
To make the Pumpkin risotto:
Heat the broth in a saucepan over low heat. Keep at a low simmer until ready to use. In a four quart saucepan, melt the butter over medium heat. Saute the onions and garlic with 1/2 teaspoon salt, cooking until the onion soft and caramelized, about 7-10 minutes. Add the rice and stir until it is well coated. Cook for an additional minute. Add the white wine and reduce the liquid by half, stirring occasionally to make sure all of the rice is evenly coated and does not burn on the bottom. Turn the heat to medium high. Stirring continuously, add 1/2 cup of the warmed broth. As the liquid evaporates, add in 1/2 cup increments to the pan. Continue the process until all the broth is used. Within 20 minutes , or when the rice has broken open and has a creamy texture, add the pumpkin pesto. Continue cooking, stirring the risotto, until the rice is al dente. Stir in the mascarpone and Parmesan cheeses just until blended. Serve at once with fried sage leaves and grated parmesan cheese.
Making the fried sage leaves: You can cook these just before making the risotto.
6 Tablespoons unsalted butter
10-12 fresh sage leaves, washed and dried.
Heat the butter in a saute pan over medium heat. Add the sage leaves and cook just until crisp, the butter will be foamy and just turning a light brown. Remove the pan from the heat and with a slotted spoon, transfer the sage leaves to a paper- lined plate. Top with a sprinkle of salt. Garnish on risotto.
Toss pumpkin pieces into baking tray and add garlic and rosemary.
Add desired amount of olive oil and season with salt and pepper.
Bake for 30 min or until cooked.
Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Cut bacon rashers into batons/pieces, which ever you prefer.
Add butter, bacon and extra virgin olive oil and saute 3 min/120 degrees/speed 1/ "Counter-clockwise operation" .
Insert butterfly whisk. Add arborio rice and saute 1 min/120 degrees/ "Counter-clockwise operation" /speed 1.5, without measuring cup.
Add white wine and saute 2 min/Varoma/ "Counter-clockwise operation" /speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
Add stock, roasted pumpkin and water and again scrape bottom of mixing bowl with spatula to loosen. Cook 13 min/100 degrees/ "Counter-clockwise operation" /speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
Transfer into ThermoServer. Using the spatula, combine with reserved Parmesan and serve immediately.
Roasted pumpkin risotto with blue cheese and toasted pine nuts
This roasted pumpkin risotto with blue cheese and toasted pine nuts is a hearty vegetarian dish that is perfect comfort food for our chilly Autumn days and as we head into Winter.
I had a beautiful Crown Prince pumpkin (the one with grey outer colour and deep orange flesh) and have reached the conclusion that I prefer it to butternut as it seems to me to have a little more flavour. I love to roast it in a splash of chilli oil to offset the caramel sweet character it starts to take on.
In this recipe, I have used a Gorgonzola style blue cheese to give it a nice salty creaminess, and chopped fresh thyme for its earthy flavour.
What you will need to make for 2. Double up the ingredients if you want to make it for 4.
- 2 shallots finely chopped, or half an onion
- 200g Arborio/risotto rice
- 1/4 cup dry white wine (optional)
- 1 litre of stock (chicken or vegetable)
- 1/2 tsp of chopped thyme
- about 1 cup of roasted pumpkin cut into small cubes
- 50 – 80g of blue cheese
- toasted pine nuts (about 50g)
- splash of olive oil to roast the pumpkin in – or chilli oil, and a splash for the risotto
Preheat your oven to 200 C and toss the cubed pumpkin in the olive oil or chilli oil and roast for 20 – 25 minutes until the edges just start to caramelise.
In a heavy-based pot, heat a splash of olive oil and fry the onion/shallot until it starts to soften. Add the rice and stir to coat. Add the wine and allow the liquid to evapourate. Start adding your hot stock ladle by ladle, stirring it until most of the liquid has been absorbed. I add the roasted pumpkin and thyme about halfway through the cooking process so that some of it integrates into the risotto turning it a lovely pale orange colour. When the risotto is al dente and there is still a nice amount of sauce remove from the heat. Stir through half the blue cheese so that it melts in. Check the seasoning, adding salt and pepper if it needs. Sprinkle the remaining cheese and toasted pine kernels over the top to serve.
PS – I think chopped up crispy bacon scattered over the top would also be lovely
comfort food at its best
(Slow Cooker) Roasted Pumpkin Risotto
The flavors of roasted pumpkin, dried sage and garlic all come together in your slow cooker!
- 2 Tablespoons Olive Oil
- 2 teaspoons Dried Sage
- 1 Tablespoon Crushed Garlic
- ½ cups Chopped Onion
- 1-½ cup Arborio Rice
- 4 cups Vegetable Broth (or Water)
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 2 cups Roasted Pumpkin (See Note)
In a medium-sized pot, cook the olive oil, sage, garlic and onion over medium heat, until the onion softens, about 4–5 minutes.
Stir in the Arborio rice, and cook for an additional 2–3 minutes. Transfer the rice to a lightly greased slow cooker, and stir in the vegetable broth, salt and pepper.
Cover the slow cooker pot, and cook on high for 1.5 hours, until the rice is tender. Stir in the roasted pumpkin (or puree, if using), and taste. Add salt and pepper, if necessary, and enjoy!
Note: To make the roasted pumpkin, cut a sugar pumpkin in half, and scoop out the seeds with a spoon. Drizzle the pumpkin halves with 1 tablespoon olive oil, and sprinkle with salt, pepper, and 1 teaspoon dried sage. Roast at 350°F for 80–90 minutes, or until fork-tender. Once roasted, remove the pumpkin from the oven, and let cool. Once cooled, remove the outer skin, and use a fork to cut the roasted pumpkin into chunks.
Heat the oven to 425 degrees. In a large bowl, combine the 3 tablespoons olive oil, garlic, cinnamon, nutmeg, ginger, allspice, salt and maple syrup. Add the tenderloins to the bowl and toss them with the spice mix to coat.
Heat a large oven-proof sauté pan (large enough to hold the tenderloins and apples) over medium-high heat until hot. Add enough oil to just coat the surface, then add the tenderloins and sear on all sides.
While the pork is searing, toss the apples in the large bowl with any remaining spice mix to coat. When the tenderloins are seared, remove the pan from heat and scatter the apples around the tenderloins in the pan.
Place the pan in the oven and roast until a thermometer inserted in the center of the tenderloins reaches 140 degrees, 20 to 25 minutes, or to desired doneness.
Remove the pan from the oven and remove the tenderloins and apples from the pan to a platter or cutting board to rest. Place the pan on the stove over medium-high heat. Deglaze the pan with the white wine, scraping the bottom of the pan to dislodge any browned bits. Stir in the chicken broth and simmer until the sauce is reduced by about two-thirds and slightly thickened, about 3 minutes. Remove the pan from heat and stir in the butter bits to further thicken the sauce and add a nice sheen.
Gently toss the apples with the sauce to coat, and place the apples on a platter. Slice the tenderloins and arrange with the apples on the platter.
This is a macro-friendly recipe
When you think of rice, what’s the first thing that comes to mind? Carbs. Am I right? Well, after doing some hard work, I was able to figure out the perfect balance of ingredients to make this pumpkin risotto recipe macro-friendly. This means the recipe has 23% protein 26% fat & 45% carbs and 5% alcohol.
Let’s talk about protein. This pumpkin risotto is packed with 23 grams of protein per serving which comes from the vegan sausage and nutritional yeast. Next is the fat which comes from a combination of the sausage, almonds, and brown rice.
Last is the carbs which make up the rice, nutritional yeast, and the sausage. Of course, there are other things here too like the almonds and canned pumpkin. In addition, there are 7 grams of fiber per serving thanks to the brown rice, pumpkin, and nutritional yeast.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing your creations!