Pumpkin, Baby Spinach and Pine Nut Risotto

*not tested on a Trangia, cooking time will vary with manliness of stove


  • Brown Onion - large
  • Pumpkin – decent bit
  • Baby Spinach – whole bag
  • Pine Nuts
  • Half a lemon
  • White wine – however much you can spare, ideally about 1/3 bottle
  • Arborio rice – depends how hungry you are, about 3-4 cups
  • Vegetable stock – about a litre
  • Water
  • Olive oil or butter for frying - ample
  • Parmesan cheese – at least a whole bag


  1. Toast pine nuts until golden brown and set aside (out of reach!)
  2. Cut pumpkin into thinnish chunks. Put in a saucepan/frypan with a little bit of water, and place on stove with the lid on.
  3. Once starting to soften, remove pumpkin from heat and drain water.
  4. Return pumpkin to stove and add olive oil and fry until cooked through. Remove from stove and set aside.
  5. Heat oil in the largest pot you have access to. (5L+)
  6. Dice onion, add to pot, and fry until translucent.
  7. Add rice and fry until all heated through (this is important).
  8. When onion threatens to burn, add white wine and burn off the alcohol.
  9. When wine is mostly absorbed, begin to add vegetable stock.
  10. Throw in the half lemon and continue to add vegie stock a little bit at a time (the surface of the rice should be just covered with each addition).
  11. When you run out of vegie stock, continue to add water in the same manner.
  12. When the rice is almost cooked, stir the baby spinach through.
  13. When you’ve squished all the spinach in the pot, stir in the pumpkin and pine nuts.
  14. Add all the cheese and stir through.
  15. Let sit for a few minutes if possible.
  16. Dig in!


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