Pumpkin and Spinach Risotto

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Spread the pumpkin on the baking sheet and toss with the olive oil, sage, ⅜ tsp (2 gr) salt, and 1 gr black pepper. Roast until tender and browned at the edges.

   Timer: 25 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 500.0 gr Pumpkin, 6.0 gr Sage, 2.0 gr Salt

   Cookware: oven, rimmed baking sheet

3. Step 3

   Bring the vegetable stock to a gentle simmer, then keep it hot over low heat.

   Timer: 5 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Melt the butter in the skillet over medium heat. Add the onion and ⅜ tsp (2 gr) salt, then cook until soft and translucent without browning.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Onion, 2.0 gr Salt, 42.0 gr Unsalted Butter

   Cookware: large deep skillet, wooden spoon

5. Step 5

   Add the garlic and Arborio rice. Stir over medium heat until the garlic is fragrant and the rice edges appear slightly translucent.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice, 8.0 gr Garlic

   Cookware: large deep skillet, wooden spoon

6. Step 6

   Pour in the wine and stir until it is almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large deep skillet, wooden spoon

7. Step 7

   Add the hot stock one ladleful at a time, stirring frequently over medium heat. Allow each addition to be mostly absorbed before adding the next; continue until all the stock is incorporated and the rice is creamy and al dente.

   Timer: 20 min (fixed)

   Ingredients used: 960.0 ml Vegetable Stock

   Cookware: ladle, large deep skillet, medium saucepan, wooden spoon

8. Step 8

   Fold the roasted pumpkin and spinach into the risotto. Cook over low heat just until the spinach wilts and the pumpkin is hot.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Spinach

   Cookware: large deep skillet, wooden spoon

9. Step 9

   Remove the skillet from the heat. Stir in the Parmesan, the remaining ⅜ tsp (2 gr) salt, and the remaining 1 gr black pepper, then rest briefly and serve while loose and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 80.0 gr Parmesan Cheese, 2.0 gr Salt

   Cookware: large deep skillet, wooden spoon