Autumn Harvest Risotto is the perfect cozy dish for crisp fall days. Roasted pumpkin, creamy rice, and melty cheese come together with a touch of garlic and fresh spinach for a hearty, colorful meal that’s as satisfying to make as it is to eat.
Ingredients (Serves 4):
- 3 cups diced pumpkin (about 1 small pumpkin)
- 2 tablespoons olive oil, divided
- 4 1/3 cups vegetable broth (homemade or low-sodium store-bought)
- 1/2 teaspoon minced garlic
- 1 small yellow onion, finely chopped
- 1 cup baby spinach leaves
- 8 ounces sharp cheddar or aged gouda, cut into small cubes
- 1 1/2 cups Arborio rice
- Salt and black pepper, to taste
Instructions:
- Preheat the oven to 400°F. Place the diced pumpkin in a lightly oiled baking dish, season with salt and pepper, and roast until golden and slightly caramelized, about 25–30 minutes.
- While the pumpkin roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3–4 minutes.
- Stir in the Arborio rice and cook for 2–3 minutes, allowing the grains to lightly toast.
- Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender, about 18–20 minutes. Season with salt and pepper to taste.
- Remove the pumpkin from the oven and gently fold it into the risotto along with the cubed cheese and baby spinach. Stir until the cheese melts slightly and the spinach wilts.
- Serve immediately, garnished with extra cheese or freshly ground black pepper if desired.
