Pumpkin and spinach risotto

As I think you are already noticing, I always try to take advantage of what I have in the fridge¡ This time I had some spinach, I bought some pumpkin and I made this delicious Pumpkin and spinach risotto . The combination and the slightly crunchy texture given by the spinach when incorporated raw at the end is a success. Try it!

INGREDIENTS: (for 4 pax) 

• 1 glass of round rice or special rice for risotto (carnaroli)
• Approximately 750 ml of beef broth.
• 1 clove garlic
• 1 spring onion
• 200 gr of pumpkin
• Olive oil
• Three handfuls of baby spinach
• A handful of pine nuts
• Grated Parmesan
• One tablespoon of liquid cream
• Salt
• Parsley

STEP BY STEP RECIPE:

1. First chop the garlic very fine and the onion in brunoise and poach it with a little olive oil and a little salt, in a saucepan over very low heat until transparent.
2. Add the pumpkin cut into small cubes and another pinch of salt and sauté everything together.
3. Then add the rice and stir to mix all the ingredients well and start adding the hot broth, little by little, stirring constantly with a wooden spoon. As it absorbs the broth, we add more but never leaving the rice dry. More or less, at medium heat, in 18 minutes the rice will be done, and all the broth will have been absorbed, but if you see that it is finished before that time and the rice is still raw, then use more broth (the quantities of liquid vary according to how high the fire is or not, the type of rice...).
4. Toast a handful of pine nuts in a frying pan ¡ be careful not to burn them !
5. Add three handfuls of raw spinach leaves (better baby), grated Parmesan and stir and a splash of cream to give it creaminess. The raw spinach is softened by the heat itself but it gives a crunchy touch to the whole, delicious!
6. We put the pine nuts on top and run to the table!

I remind you that on my instagram @cocinayviajes you will find more great ideas for your recipes, gastronomic recommendations about my routes or trips, restaurants, activities or products and delicious raffles!

With all my love,

I hope you like it ¡¡ with all my love,

Mireia Alum