Pumpkin + Spinach Risotto

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IT’S ALMOST HERE!!!!! Fall, y’all. Time to drown in pumpkin spice lattes and overpriced sweaters. I’m ecstatic.

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There is no better season – don’t argue. The leaves, the clothes, THE FOOD.

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Y’all know I want to die by drowning in a vat of risotto. When I fold in pumpkin, though….. GAME CHANGER. I no longer want to die, I want to live so I can eat it until I die.

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I’m not making sense. A lot of red wine. Doesn’t matter. You get the gist. Eat this.

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Time: 1 hour (prep + cooking)

Serves: 4 as a main


  • 2 cups of arborio rice
  • 1 medium white onion, diced
  • 2 tbsp. of olive oil
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock
  • 4-6 cups of packed spinach leaves
  • 1 clove of garlic, minced
  • 1 can of pureed pumpkin
  • 1 tbsp. of butter
  • 1/4 cup of parmigiano-reggiano
  • 1 tbsp. of nutmeg
  • 1 tsp. of ground sage
  • S+P, to taste

How to:

  • Heat vegetable stock in a small saucepan over medium heat
  • Heat 1 tbsp. of oil + garlic in a skillet over medium heat, cook until fragrant
  • Add spinach leaves and saute for 3-5 minutes
  • Remove skillet from heat
  • In a large pot on medium-high heat, add 1 tbsp. of olive oil + onion and cook until fragrant
  • Turn heat to low-medium, add arborio rice, stir
  • Stir in wine
  • Add one ladle full of stock, stir and cook until almost absorbed
  • Continue slowly adding stock until rice is tender, stir constantly
  • Once rice is tender and cooked through, add pumpkin + stir
  • Add butter + parm-reg + nutmeg + sage
  • Add spinach back the pot, stir to combine, season with S+P to taste
  • Serve with a tad more parm+reg & EAT