Pumpkin spinach risotto

Ann Creber's - Pumpkin, Spinach & Herb Risotto


by Ann Creber

I am particularly fond of risotto and this is a really delicious version. The bacon may be omitted for vegetarians, but the flavour is still excellent.


Serves 4

  • 1 kilo golden pumpkin (such as butternut), cut nto small cubes
  • 3 TB butter or substitute
  • 1 1/2 cups Arborio rice
  • 2 rashers lean bacon, chopped
  • 1 clove garlic, chopped
  • 4 cups hot chicken or vegetable stock
  • About 150g baby spinach leaves or finely shredded silver beet
  • 1/3 cup grated extra tasty cheese
  • 1/2 cup light cream or sour cream


  1. Steam the cubed pumpkin until just tender but NOT mushy.
  2. Heat the butter in a large saucepan, add the rice and bacon and sir for 2-3 minutes until grains are well coated with butter.
  3. Add garlic and herbs and cook for several minutes, stirring constantly.
  4. Add the hot stock in small quantities, stirring well after each addition. Cook until each addition is absorbed and the rice is just tender.
  5. Stir in the steamed pumpkin, greens, cheese and cream, stirring often until well heated. Serve additional cheese separately.

I have reminded myself just how delicious this is and it could be my dinner for tonight!

Ann Creber
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