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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Pumpkin and Spinach Risotto (in the pressure cooker!)

    Published: Sep 7, 2011 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This creamy pumpkin risotto is simmered in vegetable broth, white wine, and delicious fresh herbs. It's the ultimate comfort food, and you won't believe how easy it is to pull together in the Instant Pot (or other pressure cooker). And it's 100% vegetarian friendly too.

    Pumpkin and Baby Spinach Risotto
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    Sometimes, as a food blogger, you have to make difficult choices.  

    Do I eat the delicious dish I cooked straight away, while it's at it's best, knowing that if I don't take a photo immediately then the food won't photograph as well later?

    For me, the decision is always to enjoy food. So sorry about that. 😉

    Risotto is one of those foods that is best eaten immediately otherwise the liquid starts to be absorbed by the rice grains.  

    So while this Pumpkin and Baby Spinach risotto may not look as good as it did when it was first cooked, it still tastes absolutely amazing.

    Pumpkin & Baby Spinach Risotto Recipe

    Risottos are one of my favorite dishes to make. And while making a risotto sounds like an arduous task, with all the stirring and standing over the stove top while it cooks, if you use a rice cooker or pressure cooker (I use this Instant Pot!) , the task is a whole lot simpler.  

    In fact, with a pressure cooker this Pumpkin and Baby Spinach risotto can be made really quickly, making it a great weeknight meal.  (Grab some more vegetarian instant pot recipes here.)

    Dinner can be on the table in under 30 minutes, from start to finish! Get ideas for more easy plant-based dinners here.

    More Tasty Recipes

    You can use a similar approach to speed up just about any risotto recipe. Give it a try with this tomato risotto, mushroom risotto, or butternut squash risotto.

    And if you can't get enough pumpkin - make sure to check out my favorite pumpkin recipes over here!

    Recipe

    Pumpkin and Spinach Risotto (In the Pressure Cooker!)

    This creamy pumpkin risotto is simmered in vegetable broth, white wine, and delicious fresh herbs. It's the ultimate comfort food, and you won't believe how easy it is to pull together. And it's 100% vegetarian friendly too.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes minutes
    Course: Main Course
    Cuisine: Vegan, vegetarian
    Keyword: baby spinach recipe, Delicious Everyday, Pumpkin and Baby Spinach Risotto, pumpkin recipe, risotto recipe
    Servings: 4 servings
    Calories: 458kcal
    Author: Oh My Veggies

    Ingredients

    • 2 ½ lbs butternut pumpkin peeled and diced into bite size pieces
    • 1 onion peeled and chopped
    • 1 tbsp olive oil
    • 2 cloves garlic minced
    • 2 celery stalks chopped
    • ⅓ cup parmesan cheese grated
    • 1 cup baby spinach
    • 1 ½ cups arborio rice
    • ½ cup white wine
    • 3 cups vegetable stock warmed
    US Customary - Metric

    Instructions

    • Turn on the pressure cooker and set it to sauté mode. Add the olive oil, garlic, celery and onion. Cook the onion until it is translucent.
    • Add the pumpkin and cook until the pumpkin starts to brown.
    • Add the rice and stir to coat with the oil and cook for a few minutes.
    • Add the white wine and cook, stirring constantly until the wine is absorbed.
    • Add the vegetable stock and stir well before switching your pressure cooker into pressure cooker mode. Use the Low Pressure setting and set the time for 6 minutes and close the lid.
    • When the time is up, open the lid and add the baby spinach and parmesan and stir to combine. Serve topped with additional parmesan.

    Notes

    I used a butternut pumpkin (butternut squash) for this recipe, but you can use any variety of pumpkin that you prefer.

    Nutrition

    Calories: 458kcalCarbohydrates: 83gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 7mgSodium: 879mgPotassium: 1257mgFiber: 4gSugar: 10gVitamin A: 26420IUVitamin C: 39mgCalcium: 206mgIron: 6.8mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Orange Self Saucing Pudding
    Rhubarb Crumble Cake »

    Delicious Everyday, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE

    Reader Interactions

    Comments

    1. aipi says

      November 30, -0001 at 12:00 am

      Not a big fan of risotto but you have made it very nicely, looks perfect to the core! The pic is lovely!USMasala

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thank you so much aipi 😀

        Reply
    2. amee says

      November 30, -0001 at 12:00 am

      i laughed at the first paragraph. i am always in the same dilemma and i just choose to eat...i always say i'll make it again. 🙂 today i made sundried tomato savory muffins by Rose Elliot and they looked so good and the sun was already setting so i just ate them! 🙂 i like a risotto cooked on the stovetop. I like the combination you suggest here. my other favorite is parmeggiano-asparagus...

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        It's a difficult dilemna sometmes isn't it Amee? 9 times out of 10 though, I always choose to eat first. I tell myself I have to quality test before I take a photo 😀

        Reply
    3. Nadia says

      November 30, -0001 at 12:00 am

      Maybe to run away from the dilemma I don't publish a lot of main meals, the desserts are easier, they even look better on the next day, if they survive that long that is :)The pumpkin and baby spinach risotto looks super delicious! Will prepare it when the pumpkins start hitting the shelves. Can't wait!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Photographing desserts and baking is definitely easier because you have time on your side and don't need to eat it while it's hot. 🙂

        Reply
    4. Ellie | Gourmand Recipes says

      November 30, -0001 at 12:00 am

      I use the traditional way cook it over th stove top but sometimes I bake it in the oven. Your pumpkin risotto looks perfect.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I like oven baked risottos too. It's been such a long time since I made a stove top risotto. I will have to try it again 🙂

        Reply
    5. EVE says

      November 30, -0001 at 12:00 am

      I must admitt, I stirr my risotto 🙂 And I have the same dilema as you... and I always choose to take photo after a meal 🙂 I have much more time then...I can take photos in every possible angle without any rush 🙂 Your risotto looks great! My favorite is with shrimps and green beans 🙂

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Eve 🙂 I agree, taking photos after a meal is easier and you don't feel so pressured or rushed.

        Reply
    6. Lorraine @ Not Quite Nigella says

      November 30, -0001 at 12:00 am

      Haha I always choose to photograph! Although it's hard especially when something smells really good and you're hungry! 😛

      Reply
    7. Yasmeen @ Wandering Spice says

      November 30, -0001 at 12:00 am

      Yes, I totally understand this dilemma, and risotto IS one of those things that must be eaten right away. Anyhow, no need to worry since the photo looks delish anyway. Love the color!And congrats to Gemma 🙂

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Yasmeen 😀

        Reply
    8. Andy says

      November 30, -0001 at 12:00 am

      I love making risottos the traditional way i.e. by stirring it on a stove top until your hand goes numb. I've tried no-stir recipes, but the result just isn't the same because stirring and adding the broth gradually helps the starch from the rice to be released and dissolved uniformly in the sauce which makes the risotto extra creamy.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I agree stirring risotto helps release the starch and make it extra creamy, but I find if I stir mine a lot during the initial browning process and when the wine is added it helps release a lot of starch and that helps a lot.

        Reply
    9. Nicole@HeatOvenTo350 says

      November 30, -0001 at 12:00 am

      My mother-in-law once was visiting and had to take a phone call right before we started eating. When she came back and apologized my husband told her that it was okay because we were used to eating cold food because I'm always taking pictures of it before we eat. 🙂 I love making risotto in my pressure cooker. It's so easy that way!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        That's so funny Nicole 😀 My fiance is not a fan of cold food, so I don't really have an option to serve it cold. Having said that though, I'm not a fan of cold food either.

        Reply
    10. Deb says

      November 30, -0001 at 12:00 am

      I also bog about what I am actually cooking for my family. I wondered if most bloggers were just cooking for their post? The more I blog, I am convinced it would easier to cook for family and blog at different times. Lots of leftovers? Your risotto is lovely!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Deb 😀

        Reply
    11. elle marie says

      November 30, -0001 at 12:00 am

      Hello my friend, that is so true, what I do is, although I have not cooked in a long while, is place what I'm going to use aside, but that always doesn't work, sometimes I just hope for the best.

      Reply
    12. Keely says

      November 30, -0001 at 12:00 am

      I say - whatever feels good - do it. I don't mind terribly making risotto on the stovetop .. as long as I have a wine in my hand and some decent music on!

      Reply
    13. Lisa @ Tarte du Jour says

      November 30, -0001 at 12:00 am

      This risotto looks delicious! The taste of fall indeed. Pumpkin and risotto seem to be a great couple!

      Reply
    14. Rachel at Eat and Write says

      November 30, -0001 at 12:00 am

      This looks pretty awesome! I've only had risotta once, and it was from one of those heat in your microwave kind of packets. It was terrible, but I think I might try this one in the future :)As far as the "difficult decision" for food bloggers -- I try to take pictures soon, but the truth is that if I'm hungry or my husband wants to eat then that comes first every time. I know there are food bloggers who care a LOT about presentation and food photography, but that will always take a backseat to my actual life and my hunger, haha 🙂 I'm just not that kind of dedicated, I guess.

      Reply
    15. Marta (Princess Misia) says

      November 30, -0001 at 12:00 am

      darling! this looks absolutely delicious! I bookmarked and definitely gonna make it soon! Pumpkin and spinach combo is one of my favorites!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Marta!! 🙂 Let me know what you think.

        Reply
    16. marla says

      November 30, -0001 at 12:00 am

      OMG: This risotto is STUNNING :)I would love if you added this and any other pumpkin themed links to my "Happy Post" today. http://su.pr/1rMDg2

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks for inviting me to the party Marla 😀

        Reply
    17. Zuzanna says

      November 30, -0001 at 12:00 am

      It is a Monday night and after a glass of wine I felt inspired to use my pressure cooker. This recipe is great, I didn't change a thing.I'm usually really picky about risotto so I was sceptical but this turned out perfect in my pressure cooker!Best part is I'm now converting my traditional risotto recipes to pressure cooker using yours as a base. Thank you!

      Reply
    18. Katie Bisordi says

      November 30, -0001 at 12:00 am

      Could you make this with canned pumpkin and if so, would you add it at the beginning and cook in the pressure cooker or stir it into the cooked risotto at the end? Thank you!

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I haven't tried that, but I'm sure you could. I use canned pumpkin in the slow cooker for quite a few recipes. Make sure you use the plain variety, without sugar added. And I would add it in the beginning. Let me know if you try it!

        Reply
    19. Kim says

      November 30, -0001 at 12:00 am

      Always looking for easy and tasty vegan dishes and this one is great. I've doubled the recipe and frozen with success too. This is liked by all I've made it for (twice). I used the risotto pressure cooker button which was 16 minutes (although there's additional time that it takes to heat). Thank you!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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