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Baked Pumpkin Risotto with Spinach

Toasted Pumpkin Seeds & Sage

An easy grounding and warming baked risotto recipe  –10mins on the stovetop; the oven does the rest. Make it great by using a rich, full-flavoured, dry textured style pumpkin or winter squash like kabocha, buttercup, red Kuri, Hubbard, Japanese, and Queensland blue.  

 

Once the risotto is cooked, stir in the spinach greens. Toasted pumpkins seeds + sage leaves in the oven for 8 mins while risotto bakes for a crunchy and savoury garnish.

 

I served the risotto with roasted French Onion Beef Sausage for a local gathering of goodness, expertly made at Olde Haven Farm in Chelsea, Maine. Their sausages are phenomenal, possibly among the best in America. I strongly recommend a road trip to seek them out; luckily for us, Olde Haven Farm graces both Portland and Belfast farmers’ markets weekly.

  • Serves6-8
  • Cooks in 35 - 45 mins total.
  • Prep time 15 mins
  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Restorative

    Restorative ingredients and recipes guided by traditional wisdom & modern practices that help enhance your natural healing, detoxification & elimination process.

  • Grounding

    Spices, herbs and foods that are grounding, warming and calming with earthy rich tones and flavours.  These foods help the body relax are generally rich in anti-inflammatory and antimicrobial nutrients.

  • Vitamins Minerals
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

Ingredients

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  • 1 tbsp olive oil | butter
  • 1 onion - fine dice
  • 2 celery - fine dice
  • 6 garlic cloves - finely chop
  • 3 bay leaves
  • 1 tsp salt
  • 2 cups risotto rice
  • 1 cup white wine | dry vermouth
  • 6 cups broth | stock | water
  • 2 lb | 800g pumpkin - peel & diced
  • 4 -6 cups spinach leaves*
  • 30 grinds black pepper

Serving Options

  • 1 cup pumpkin seeds - toasted
  • 1 cup sage leaves - fresh | toasted
  • Parmesan | hard goat cheese
  • Herbs like parsley, chives

Method

 

Baked Pumpkin Risotto with Spinach, Seeds & Sage

 

PREHEAT OVEN 400F | 200C.     Cook in a large saucepan or dutch oven with a lid 10 cup + |  6 quart | 12″ | 20cm.  

 

PEEL & deseed & diced pumpkin into small 1″ | 2.5cm cubes – or a little smaller. You will have 5-6 cups of cubes.

 

HEAT pan to medium on the stovetop. ADD olive oil, onion, celery, bay leaf – saute 3 mins. ADD garlic stir 2 mins. Keep heat low; you want to cook but not brown the rice.

 

ADD rice. Saute stirring to coat grains 1 min.   ADD wine – bubble 30 secs.   ADD stock | bone broth, stir & bring to a boil.

 

ADD pumpkin, stir, then spread the mixture into an even layer. LID-ON and place in oven.

 

BAKE 25-30mins.   CHECK for doneness = most of the stock is absorbed & rice cooked al dente. Check to rice grains at the top and the bottom of the pan. If your rice is not cooked as you like, return to the oven cook lid on for 5 mins.

 

REMOVE from oven carefully – leave the lid on and rest 5 10mins; the excess liquid will be absorbed.

 

ADD spinach – you have 2 options. SIT spinach on top and with the lid on until it wilts 5mins and very gently fold in with a fork, so pumpkin pieces mostly remain whole.     OR STIR in spinach, and pumpkin will break up in risotto like a puree. Rest with the lid on 5mins; residual heat will lightly cook the spinach.

 

TASTE adjust seasoning. You may need more salt, depending on your stock.

 

PLATE risotto and serve topped with toasted pumpkin seeds & sage leaves. You can use a mix of whole roasted leaves and freshly chopped leaves.

 

 

PUMPKIN SEEDS & SAGE LEAVES
MIX on a small sheet pan with a drizzle of olive oil & pinch salt. ROAST 7-10 minutes – watch closely as they can burn quickly. Set aside to cool.

 

Serving Ideas
Shaved cheese like Parmesan, pecorino or hard goat cheese.
Balsamic & Herb Marinated Chicken
Grilled or oven-roasted sausages ~ in Maine from > Olde Haven Farm
Roasted Mushrooms or Grilled Asparagus
Garlic & Thyme Pan Seared Chicken
Feta or Halloumi
with a Mixed Green Salad

Tips + Suggestions

* SPINACH – rough chop large leaves | SWAP Spinach for swiss chard or kale.  Use collard greens add them during cooking – you might need to add 1 extra cup of stock.

 

ADD BACON if you like when you add onion + celery.  2-3 rashes – finely diced.

 

BROTHhomemade chicken bone broth is excellent in this recipe.

 

RISOTTO Rice = arborio & carnaroli – short grain Italian rice.   Carnaroli is my preference; it is creamier and more flavourful but harder to find.

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