Eat Recipes

Pumpkin, Asparagus and Spinach Risotto

Risotto is the ultimate comfort food – creamy, rich and buttery it is a regular on our dinner list particularly when the weather is cool. This Pumpkin, Asparagus and Spinach Risotto recipe is a great weeknight recipe, the roasted pumpkin is sweet and delicious and combines perfectly with the fresh asparagus and green spinach leaves.

Pumpkin, Asparagus and Spinach Risotto

Ingredients (serves 2-3)

4 spring onions
1 cup Arborio Rice
1 litre of hot chicken or vegetable stock
4-5 spears of asparagus, woody end removed and chopped into 1 inch pieces
2 cups of pumpkin, chopped into 1 inch squares
1 cup baby spinach leaves
3 tbsp of white wine
3/4 cup aged parmesan cheese, finely grated
1 tbsp olive oil
Knob of butter

Pumpkin, Asparagus and Spinach Risotto


  1. Pre-heat oven to 180C/350F.
  2. Place the roast pumpkin in an oven tray, drizzle with olive oil and roast in oven for 30 minutes until soft. Remove and set aside.
  3. Lightly sauté the sliced spring onions in butter until they are translucent. Add the chopped asparagus and gently fry for 2-3 minutes.
  4. Add the Arborio rice and toast until the rice is coated with butter.
  5. Add the white wine and once the rice has absorbed most of the wine. Add a ladle full of the hot chicken or vegetable stock, allow it to simmer and absorb most of the stock.
  6. Repeat the process until the rice is almost cooked through, being sure to continue stirring the rice regularly as it cooks, it will take about 15-20 minutes.
  7. Mash the pumpkin roughly with a fork and add to the rice, stir through. Add the baby spinach and stir through until just wilted. Season with salt and pepper.
  8. Remove from heat, add a knob of butter and 1/2 cup of finely grated parmesan and stir through. Season and serve immediately with the extra parmesan cheese. Enjoy!

Want more? Click here for our Asparagus, Prosciutto and Brie Tarts and here for our Pumpkin, Red Lentil and Chorizo Soup recipe.

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