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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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disclaimer: I participated in an Ambassador Program on behalf of Mom Central Consulting for Brancott Estate Wines. I received product samples to facilitate my review as well as a promotional item to thank me for my participation. I can’t even tell you the last time Alan and I went on a date. I don’t know how that happens, but time […]
I participated in an Influencer Activation on behalf of Mom Central Consulting for Roman Meal. I received product samples to facilitate my review and a promotional item to thank me for participating. Did you know that Roman Meal bread is always baked fresh, locally at regional bakeries across the United States? That means Roman Meal […]