Pumpkin & Spinach Risotto

I might be breaking all of my blogs rules here by including this recipe

For two reasons:
1. It includes onions and
2. It’s possibly is a recipe that I won’t be making any time soon.

Not because it’s a bad recipe, but because it contains pumpkins. You see… in Australia, most of us grew up having pumpkins as a savoury… but in Canada, pumpkin is a sweet – it comes in muffins, pies and even ice cream treats! So, as much as I love pumpkin, it’s a savoury for me. For my hubby – it’s a sweet!

The other reason why I won’t be making it soon is because it contains spinach too! Not only do we live life with no onions, but my husband has a hereditary condition called Hemochromatosis. Basically that means that his body stores excess iron. So after learning more about this condition, many doctor’s visits and a consultation with a dietitian and a geneticist, we have come to learn that he needs to stay away from foods that are high in iron. Hence, no more spinach.


I am including this recipe in here because it’s such a quick and simple meal to make. And if I could… I would make it more often!

Pumpkin, Spinach Rissoto

250g Pumpkin
1 Onion
1 clove Garlic
2 cups Aborio Rice
1 teaspoon Ground Cumin
5 cups warm Stock – Chicken or Vegetable
100g Baby Spinach Leaves
½ cup Parmesan Cheese

Cut pumpkin into large cubes. Heat 2 tablespoons of oil in large saucepan/wok, add diced onions, crushed garlic and pumpkins. Cook until onions are soft. Stir in rice, cook for 1 minute. Add stock and cumin and mix well.

Simmer for 15 minutes stirring occasionally (if you have a sticky saucepan you will need to stir more often towards the end of the 15 minutes). Roughly chop and add spinach with ¼ cup of the grated cheese for the last minute. Serve & garnish with remaining cheese.



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