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!
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
Steps
- Preheat oven to 180C
- 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
- Meanwhile, finely dice the leek (or onion), and mince the garlic
- In a small saucepan bring 4 cups of stock to the boil, then reduce to a simmer
- 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
- Add the rice and stir to coat the rice
- Add the wine and stir until it is all absorbed
- 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
- Add the spinach and stir through, cooking until wilted then fold through the roast pumpkin and fennel
- Spoon into serving bowls and season with salt and pepper and top with fennel fronds
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!
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!
Who wants to add this pumpkin fennel and spinach risotto to their meal plan?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!