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Roasted Pumpkin & Spinach Risotto w toasted macadamia nuts

I healthy and delicious combination of Pumpkin and Spinach with goes beautifully together.


  • 300g Japanese pumpkin, cut into 1.5 cm cubes

  • 300g Butternut pumpkin, cut into 1.5 cm cubes

  • 1 onion, finely chopped

  • 1 cloves garlic, crushed

  • 400g Arborio rice

  • 1 cup dry white wine

  • 2 litres vegetable stock, simmering hot

  • 1 cup parmiggiano, grated

  • 100g spinach leaves, coarsley chopped

  • 25g butter, unsalted

  • 50ml Extra virgin olive oil

  • Sea salt

  • ¼ cup macadamia nuts, toasted and chopped


  • 1.

    Preheat oven to 200 degres celcius.

  • 2.

    Toss the pumpin with a little oilve oil and sea salt and roast for 25 to 30 minutes until golden and starting to caramelise.

  • 3.

    Heat a large heavy-based saucepan and add a little oilive and saute onions and garlic for a few minutes. Add rice and continue stirring for a minute or so to coat with oil. Add the wine and continue stirring until completely absorbed.

  • 4.

    Start adding a ladleful of hot stock to the rice and stir gently until stock is absorbed. Repeat with remaining stock, reserving one cup, until the rice is cooked with just a little bite.

  • 5.

    Add the butter and stir in enough stock to get a nice runny consistency throw in the spinach and pumpkin and parmiggiano drizzle with extra virgin oilive oil

  • 6.

    Sprinkle with toasted macadamia nuts and serve hot


I have also used goats curd or ricotta wit this dish which can be sprinkled on at the end and drizzle with extra virgin olive oil

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Posted by Huda Abu HamdiaReport
yummy yummy yummy.. this looks so delicious .. and i'm sure my sis will love it, she's a big fan of pumpkin and anything u use pumpkin in it ..
thanks for sharing...