This post brought to you by Libby’s. All opinions are 100% mine.
For us, pumpkin is enjoyed year round. I love that it adds extra fiber and Vitamin A to my recipes. It can be used to replace fat (butter, eggs, oil) in some recipes as well which is good to know in case you run out of ingredients while baking. I know pumpkin is often used in desserts, but have you tried it in any savory dishes like this Pumpkin Spinach Risotto Recipe?
Pumpkin is quite delicious as a savory side dish and a good reason to always have a can of Libby’s 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.
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.
INGREDIENTS
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
DIRECTIONS
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!
I have never thought of using pumpkin in recipes other than baking sweets but this sounds amazing! My husband loves pumpkin and I think this would be a new favorite in our house. Thanks for the awesome new recipe!
Oh, I love pumpkin but have never tried it in a risotta. This sounds wonderful and simple to make.
It’s crazy how pumpkin gets relegated to one season. Great idea to use it year round in something like this! Looks tasty!
Wow, this look so Delicious. I have never even thought to mix the two together. Going to give this a go…Thanks!
What a brilliant combination. I love it. Thank you for the inspiration.
I do use a good amount of pumpkin, but I never tried this recipe! I will be trying it very soon though! I know my kids will love it!
Now this isn’t a combination I would’ve thought of! I would like to taste it.
I don’t use enough pumpkin for I do love it! This is a recipe I’ll give a try!
That looks so good. Never heard of it but would love to try it.
I’m not a fan of pumpkin but my best friend is and she is always looking for new recipes. Sharing this with her!
Now Your Talking I Love Recipes Like This Thank You1
What an absolutely delicious idea this is! I want some soon!
I’ve never made Risotto before. I’ve always heard good things and one of my favorite chefs (Ramsey) is a big fan of making it.
This looks SO good. Now if only I could get my Husband to eat pumpkin, I would make this. Hmmpf…Men.
Great way to incorporate pumpkin into a non-dessert recipe. Thanks for sharing at Happiness is Homemade 🙂