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Pumpkin & Spinach Risotto

Pumpkin & Spinach Risotto

Cooking risotto is a stress for many as it requires constant stirring and attention- NOT ANYMORE thanks to Mycook. It is now the perfect cheesy winter dinner meal. This easy pumpkin & spinach risotto recipe will warm all tummy’s and is ideal for a main meal for 4-6 people. It can also be an excellent entrée side when entertaining large groups.

Name of Dish: Pumpkin and Spinach Risotto
Category: Dinner
Time: 35 minutes
Serves: 4-6 people


  • Half a pumpkin (dice into small 2cm cubes)
  • 125gm Spinach leaves
  • 300gm Arborio Rice 
  • Half an onion
  • 1 Garlic clove 
  • 1 L Chicken or Vegetable stock
  • 50gm Parmesan Cheese
  • 20gm Butter
  • 50g Olive Oil
  • 1 Tsp Saffron
  • 1 Tsp Paprika
  • Handful of Parsley 
  • Salt and Pepper to taste 

Pumpkin & Spinach Risotto instructions:

  1. Place onion, garlic, herbs and spices into Mycook bowl and chop for 2-3 seconds on speed 7. (Ensure you scrape sides of bowl once complete)
  2. Add oil and sauté for 2 minutes at 100 degrees on speed one (keep lid off)
  3. Insert butterfly attachment and add rice to the bowl. 
  4. Cook for 2 minutes at 100 degrees on reverse and soft speed. 
  5. Add chicken (or vegetable) stock and half of the diced pumpkin into the bowl.
  6. Place the rest of the pumpkin in the ‘Mycook Steamer’ tray placing the spinach ontop.
  7. Cook for 20-25mins at 100 degrees reverse and soft speed. NOTE: Don’t remove the steamer while cooking.
  8. Once finished remove the risotto from the bowl, stir in half of the parmesan and butter. 
  9. Add the pumpkin and spinach from the steaming tray and taste with salt and pepper
  10. Allow risotto to sit in a serving bowl for 10minutes or so before serving with a sprinkle of parmesan and/ or parsley 

TIP: Don’t be afraid to try other ingredients as well. Mushroom, pea, chicken- there really are endless recipes to try.

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  • Hoss Esmaeilzadeh
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