Number of people 6
Preparation 55"
- 320 g of Hokkaido pumpkin/Red kuri squash (deseeded)
- 160 g fresh spinach (stems removed)
- 55 ml crème fraiche
- 15 g parmesan cheese
- 30 ml olive oil
- 1 clove of garlic
- 3 sprigs of rosemary
- 540 ml vegetable stock
- 320 g risotto rice
- Clean the spinach, take off the stems and remove the seeds from the pumpkin
- Cut the pumpkin into medium-sized cubes (about 2 cm) and roast it in the oven at 180°C in half the olive oil for 40 minutes
- Then heat the other half of the olive oil in a pan and add the rice so that it is coated with the oil
- Add the crushed garlic and rosemary and allow it to cook for 2 minutes over a medium heat to release all the aromas
- Then little by little, add the vegetable stock, ensuring that it is fully absorbed between each ladle. When adding the final ladle of stock, add the spinach.
- Once the leaves have reduced, add the parmesan, the crème fraiche and the cubed pumpkin
- Season to taste with salt and pepper...
Some tips from our team: Don’t peel the pumpkin! Its skin is thin and full of vitamins. If necessary, you can clean it thoroughly using a small brush and then dice it before cooking.
Did you know?
Native to the Japanese island of Hokkaido, the Hokkaido pumpkin is harvested between September and November and is eaten until March. It owes its orange colour to its high vitamin A content, which, among other things, promotes healthy skin, growth of bones and teeth, and night vision.
Nutritional advice
by Sylvie DEJARDINNutri-Challenge
Comfort food for winter evenings. Spinach adds a touch of colour to the antioxidant properties. Pumpkins are packed full of benefits and flavours. It can also be cooked in so many different ways. Rice is an excellent source of carbohydrates, while parmesan cheese is full of calcium. Garlic and rosemary are essential ingredients for food packed with flavour and they also have undeniable health benefits.
