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Pumpkin Spinach Risotto


For us, pumpkin is enjoyed year round. I love that it adds extra fiber and Vitamin A to my recipes. Also, it can be used to replace fat (butter, eggs, oil) in some recipes. I know pumpkin is often used in desserts, but have you tried it in any savory dishes?


Pumpkin Spinach Risotto


It is quite delicious as a savory side dish and a good reason to always have a can of Libby’s 100% Pure Pumpkin  in the pantry. For years I only used pumpkin in desserts, but ever since I tried using pumpkin to make savory recipes we have been eating a lot more pumpkin year round. Thankfully, since Libby’s 100% Pure Pumpkin is available year, we can have pumpkin recipes whenever the mood strikes.


Pumpkin Spinach Risotto


Risotto is one of the family’s go-to recipes. It really isn’t that difficult to make and the variety of ways to make risotto is almost endless. For this recipe I added pumpkin, spinach, and feta.


1-15oz can Libby’s 100% Pure Pumpkin
4 cups vegetable or chicken broth
1/2 tablespoon butter
3 cloves of garlic, minced
1 sprig fresh rosemary
1/2 cup dry white wine
1 cup Arborio rice
2 ounces feta
Large handful of spinach leaves, chopped


1. Mix broth and pumpkin together  in a medium sized saucepan and bring to a boil, then reduce heat. 

2. In a large skillet melt 1/2 tablespoon of butter. Sautee garlic for about a minute. Add rosemary sprig to skillet.

3. Add arborio rice and white wine to skillet. Cook until wine is absorbed. Add 1 cup of the warm pumpkin broth, cook, stirring frequently, until liquid is absorbed into rice. Continue adding one cup at a time until the rice is tender. You may not use all the liquid.

4. Remove rosemary sprig and stir in the feta. Add spinach and stir until spinach is slightly wilted.

5. Serve warm and enjoy!


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