Pumpkin Spinach Risotto

Pumpkin Spinach Risotto Recipe

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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
I know pumpkin is often used in desserts, but have you tried it in any savory dishes like this Pumpkin Spinach Risotto Recipe?
Pumpkin Spinach Risotto
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 throughout the year, we can have pumpkin recipes whenever the mood strikes. Budget tip: stock up in the fall when it goes on sale for the holidasys!
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. 

Pumpkin Spinach Risotto 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

Pumpkin Spinach Risotto Recipe

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!

Want more delicious pumpkin recipes? Check these out!

Delicious pumpkin recipes to try tonight

Vegan pumpkin mousse

Pumpkin biscotti

Pumpkin chocolate biscotti

Soft pumpkin cookies

Pumpkin scones

Pumpkin cream cheese cookies

Pumpkin cupcakes

Pumpkin caramel coffee cake

Pumpkin chip cookies



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