This Pumpkin Spinach Risotto recipe can be enjoyed year round thanks to canned pumpkin. Plus, I love that the pumpkin adds extra fiber and Vitamin A to the meal.
Also, did you know that pumpkin can be used to replace fat (butter, eggs, oil) in some recipes? With the price of butter and eggs going up and up this might be worth trying to see how that switch works in recipes.
Pumpkin Spinach Risotto Ingredients
Pumpkin Spinach Risotto Recipe
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!
Want more delicious pumpkin recipes? Check these out!
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