Let’s celebrate autumn with a delicious recipe based on pumpkin: a butternut and spinach risotto. This new version of the vegetarian (in this case vegan) risotto is inspired by the recipe “Butternut Squash Risotto” from the book by the famous Deliciously Ella.
The whole grain rice that I use here is recommended for its fibre, vitamins and minerals. For the rest, I have adapted the recipe according to my preferences and added spinach, the taste of which goes perfectly with the pumpkin.
As you’ll see, this butternut spinach risotto is very creamy and comforting… in a word, it is perfect for fall season!
Enjoy!
Caroline
PS: feel free to discover my other fall recipes right here
Rice ( whole grain if possible): 200 grs - 1 cup ∞ Put the rice with 1 litre of water in a saucepan. Add a drizzle of cider vinegar, salt and some herbs. * Cut into cubes. Do not hesitate to use frozen squash to make it more convenient! ** If you don't have cider vinegar it's not a big deal 😉
Ingredients
Butternut squash*: ½ squash or 1 kg
Spinach (fresh or frozen): around two handles
Cider vinegar**: 1 tbsp.
Herbs of Provence or thyme/basil//rosemary
Olive oil
Paprika: 2 tbsp.
Cumin: 1 tbsp.
Tahini: 1 tbsp.
Lemon: juice of one
Parmesan: 2 tbsp.
Cilantro: 2 tbsp.
Salt and pepperInstructions
∞ Bring the water to the boil and cook for 5 minutes.
∞ In the meantime, preheat the oven to 190°C.
∞ Lower the heat of the rice pan, cover and let it cook for about 45 minutes - until the rice is tender. All the water should evaporate. Remember to stir and add more water during cooking if necessary.
∞ Place the pumpkin in the oven for 20/30 minutes with: a little olive oil, paprika, cumin, salt and pepper.
∞ At the end of cooking, once the pumpkin is melting, set aside 1/4 of the squash. Then mix the remaining ¾ squash with 7.5 cl of water, cheese, cider vinegar, tahini, lemon juice and salt.
∞ 5 minutes before the end of the rice cooking time, add the creamy pumpkin mixture to the pan.
∞ Add the last pieces of pumpkin, spinach and coriander.Notes
