Name: Roasted Pumpkin Spinach Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup pumpkin; 0.13 cup arborio rice; 2 cups vegetable broth; 2 cups fresh spinach; 0.75 cup liquid egg whites; 0.25 cup plain non-fat Greek yogurt; 2 tbsp nutritional yeast; 0.5 tbsp hemp hearts; 1 tbsp grated parmesan cheese; 0.25 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Spinach Risotto

Slow-simmered arborio rice folded with roasted pumpkin and vibrant spinach for a velvety texture that feels incredibly indulgent yet remains perfectly clean.

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NUTRITION

Protein

43.5g

Fat

6.8g

Carbs

52.9g

SERVINGS

1 serving

INGREDIENTS

1 cup pumpkin

0.13 cup arborio rice

2 cups vegetable broth

2 cups fresh spinach

0.75 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

2 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 tbsp grated parmesan cheese

0.25 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground sage

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PREPARATION

1
Preheat oven to 400°F and roast cubed pumpkin with a dash of salt for 20 minutes until tender.
2
In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
3
Add arborio rice to the skillet and toast for 2 minutes, stirring constantly to coat the grains.
4
Pour in vegetable broth 0.5 cup at a time, stirring frequently and allowing liquid to absorb before adding more.
5
Once rice is al dente, stir in fresh spinach and ground sage until the leaves are wilted.
6
Lower heat and slowly whisk in liquid egg whites, stirring continuously for 3 minutes until the mixture thickens and becomes creamy.
7
Remove from heat and fold in roasted pumpkin, Greek yogurt, nutritional yeast, hemp hearts, and parmesan cheese.