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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!