Pumpkin Risotto with Spinach and Baby Peas

Pumpkin Risotto with Spinach and Baby Peas

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Pumpkin Risotto with Spinach and Baby Peas

Our Pumpkin Risotto with Spinach and Baby Peas is an easy risotto suitable for the whole family, with a good blend of flavours. This dish is all about the preparation and can easily be done with other ingredients such as mushrooms, pancetta or broccolini, which add depth and variety.

This recipe was provided by our wonderful Cook Brett at Guardian Daw Park

Serves 4-6


  • 300g arborio rice
  • 1L chicken stock
  • 1/2 kg pumpkin, roughly chopped
  • 300g baby spinach
  • 200g frozen baby peas
  • 1 tsp minced garlic
  • 1 white onion, diced
  • Olive oil
  • Parmesan cheese, to serve


  1. Preheat the oven to 200°C (390°F).
  2. Place the pumpkin on a baking tray, drizzle with olive oil, and roast until soft and browned, about 20-25 minutes.
  3. Meanwhile, blanch the frozen peas in boiling water for a few minutes, then drain and set aside.
  4. In a large frying pan, heat a little olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
  5. Add the rice to the pan and stir to coat the grains in the oil. Pour in the chicken stock and bring to a simmer.
  6. Transfer the rice mixture to a deep baking tray and cover with foil. Bake in the preheated oven for 10 minutes.
  7. Remove the foil and stir the rice gently. Return to the oven, uncovered, for another 10 minutes, or until the rice is cooked and most of the liquid is absorbed.
  8. Stir in the roasted pumpkin, peas, and baby spinach until the spinach is wilted.
  9. Serve the risotto with grated parmesan cheese on top.

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