Recipe: Roast Pumpkin Fennel and Spinach Risotto

It’s been a while since I have shared a risotto recipe! I recently really felt like risotto for dinner and this roast pumpkin fennel and spinach risotto was the answer. It’s packed with both veggies and flavour and makes for such a delicious dinner. It’s vegan friendly too!

Pumpkin Fennel Spinach Risotto | I Spy Plum Pie

Ingredients List

  • Half a butternut pumpkin
  • Large fennel bulb
  • 1 leek or small onion
  • 2 cloves garlic
  • 1/2 cup white wine
  • 2 cups arborio rice
  • 4 cups vegetable stock
  • Large bunch of spinach
  • Salt and pepper


  1. Preheat oven to 180C
  2. Peel and dice the pumpkin and thinly slice the fennel bulb. Place on a baking tray and drizzle with oil then roast for approximately 25 minutes, until starting to caramelise
  3. Meanwhile, finely dice the leek (or onion), and mince the garlic
  4. In a small saucepan bring 4 cups of stock to the boil, then reduce to a simmer
  5. In a second saucepan heat some oil and then cook the leek until softened and translucent, then add the garlic and cook for 1 minute
  6. Add the rice and stir to coat the rice
  7. Add the wine and stir until it is all absorbed
  8. Add a ladleful of stock, stirring occasionally to stop the rice from sticking. Once fully absorbed add another ladleful, and repeat until there is only a ladles worth of stock left
  9. Add the spinach and stir through, cooking until wilted then fold through the roast pumpkin and fennel
  10. Spoon into serving bowls and season with salt and pepper and top with fennel fronds

Pumpkin Fennel and Spinach Risotto | I Spy Plum Pie

That’s all there is to this roast pumpkin fennel and spinach risotto! It does take a little hands-on time to stir the rice while it’s cooking, but I find it a pretty nice process as it’s all you have to focus on – there’s nothing else to chop or prep at the same time! I find risotto a great dish for a Sunday meal-prep as it reheats well too, plus it has lots of veggies in it too!

Pumpkin Fennel and Spinach Risotto | I Spy Plum Pie

I usually use leek in my risottos, but went with onion this time as I had some from a veggie box delivery – either are delicious. I love the flavour the roast fennel adds to this dish, it makes it feel a little fancier than a normal roast pumpkin risotto!

If you don’t have wine open then you can increase the amount of stock you use, but also first a small amount of white wine vinegar (1/4-1/2 cup) to provide that flavour. If you don’t need to keep it vegan you can of course top it with some cheese, but I like it just as much without it. Just season well with salt and pepper!

Pumpkin Fennel and Spinach Risotto | I Spy Plum Pie

Who wants to add this pumpkin fennel and spinach risotto to their meal plan?

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