Vegetarian Pumpkin Risotto Recipe with Spinach

Pumpkin risotto recipe Image

is a chef, food photographer, cookbook author and blogger.
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Today I show you my Pumpkin Risotto Recipe with step by step instructions. 

A pumpkin risotto is delicious, the variant with leaf spinach is especially popular with my guests.

The risotto with pumpkin comes vegetarian or vegan on the plate and you can cook it yourself in less than 45 minutes.

Maybe this dish will be included in the shortlist of your favourite recipes?

I wish you good success and… Good appetite!

1. Recipe Pumpkin Risotto

Below is my recipe for the simple pumpkin risotto in a summary with nutritional values and all important ingredients.

I wish you all the best!

Pumpkin Risotto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 647
Total Time 40 Min.
Preparation Time 15 Min.
Cook Time 25 Min.

Simple guide to prepare risotto with pumpkin and spinach.

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Pumpkin risotto recipe Image
Pumpkin Risotto Recipe Image © Thomas Sixt


1/2 pc pumpkin (medium sized Hokkaido pumpkin)
500 g leaf spinach fresh
2 pc shallots (or yellow onions into fine cubes cut)
ca. 400 ml Vegetable broth
4 tbs oliv oil
180 g risottor rice Arborio, Vialone nano
80 ml dry white wine
1 pinch Salt
1 pinch Pepper
some nutmeg
40 g parmesan (or Pecorino or vegan cheese substitute)


seed pumpkin
Remove the seeds from the pumpkin halves with a spoon.

Prepare pumpkin

Wash pumpkin, cut in half, scrape out seeds with a spoon, cut pumpkin with skin into mouth-sized pieces approx. 1 cm in diameter.


Clean the spinach leaves
Clean the spinach leaves, remove the stems or leave them on, that is a matter of taste.

Prepare spinach

Wash spinach thoroughly several times in cold water and drain on a sieve.

Dice the shallot
Halve the shallot and cut into fine cubes.

Prepare shallot

Halve onion or shallot, peel and finely dice.

Sauté risotto rice
Sauté risotto rice

Risotto cooking

Bring the vegetable stock to the boil and sweat the risotto rice in a pot with a little olive oil.

Add the onion or shallots and sweat for a few minutes until translucent, without the browning.

Deglaze with the white wine, add the vegetable stock and simmer until light, stir.

Add the pumpkin pieces and cover the risotto with stock, continue to simmer, stirring gently.

pumpkin risotto creamy and wonderful
Pumpkin Risotto with Spinach

Finish risotto

After about 16 minutes cooking time, test the risotto in bite and add to the prepared spinach.

Stir in the spinach and let it boil once at high heat.

Grate parmesan
Finely grate the parmesan

Prepare Cheese

Finely grate the cheese or fine cheese substitute.

Pumpkin risotto recipe Image
Pumpkin Risotto Recipe Image © Thomas Sixt


Stir the risotto with olive oil until creamy and season to taste with salt, pepper and nutmeg.

Arrange the pumpkin risotto on warm plates.

The risotto on the plate should run creamy liquid apart.

Sprinkle with cheese or cheese substitute and serve quickly.

Enjoy your meal!



2. Nutritional Values

3. Risotto with Hokkaido Squash and Spinach Selfmade

This risotto is an earthy and wonderful dish and tastes great.

I like the play of colours in the combination of pumpkin and spinach.

The preparation is practical, pumpkin and spinach cook with this variant together with the risotto in a pot.

This saves effort and washing up. Ideal is a Hokkaido pumpkin, which you can use with the bowl.

Choose a beautiful and undamaged Hokkaido pumpkin while shopping.

Start the risotto preparation with the vegetables:

Wash the pumpkin under cold water, then halve it, remove the seeds, cut the pumpkin into bite-sized pieces.

Wash the spinach thoroughly several times in cold water and drain on a sieve.

For the risotto you need two more shallots or yellow onions. Peel them and cut them into fine cubes.

Please wash spinach thoroughly several times in cold water, spinach can be sandy!

Tip from Chef Thomas Sixt
Hokkaido pumpkin
A beautiful Hokkaido pumpkin
Clean the spinach leaves
Clean the spinach leaves, remove the stems or leave them on, that is a matter of taste.

4. Pumpkin Risotto Vegetarian or Vegan

For your risotto with pumpkin please prepare hot vegetable broth and olive oil.

If you want the risotto to be vegan, don’t use the cheese or exchange the cheese for a vegan substitute.

I personally like to use Parmesan cheese as a risotto or a good matured pecorino.

So far I haven’t found a cheese substitute product that comes close to the taste of good cheese.

I grate the cheese finely with the cheese grater.

So that the risotto comes tasty on the table there is still a small thing to consider…

Parmesan cheese
Parmesan cheese grate
Grate cheese

5. Pumpkin in Risotto, Please Note the Cooking Time of the Ingredients

The pumpkin is a hard vegetable, so you cut it into bite-sized pieces.

A diameter of 1 cm is a good guideline.

Pumpkin takes some time to cook in the hot risotto until it is soft.

This is why the pumpkin comes relatively quickly into the pot – the spinach only at the end, so that it stays beautiful green and finds its colour perfectly on the plate.

After all, spinach is cooked quickly.

The order of preparation:

  1. Sweat risotto rice in olive oil until translucent.
  2. Add diced onions and sweat colourless for a few minutes.
  3.  Glaze with white wine and cover the rice with hot vegetable broth.
  4. Add pumpkin and cook risotto covered with stock while stirring.
  5. After about 16 minutes cooking time, add the spinach.
  6. Season vegetable risotto with salt, pepper and nutmeg.
  7. Mix risotto with cheese and olive oil until creamy (rice cooked until al dente after approx. 18-20 minutes).
  8. Quickly arrange pumpkin risotto on warm plates and serve.
Pumpkin risotto with spinach leaves
Pumpkin risotto on plate and table, WOW, turned out very fine …
Pumpkin risotto with spinach and parmesan
The risotto with pumpkin and spinach fits well in a deep pasta plate.

6. Other Recipes for Pumpkin

Vegan Pumpkin Cream Soup
Pumpkin Soup with Coconut Milk
Pumpkin Soup with Ginger, Curry and Prawns
Pumpkin Soup Basic Recipe
Styrian Pumpkin Soup from Austria

7. Other Recipes for Risotto

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