Pumpkin and Spinach Risotto
From deliathecrone 17 years ago
- 45 minutes to make
- Serves 8
My "traditional" Halloween dish!
Ingredients
- 3 tablespoons unsalted butter shopping list
- 3 leeks, white parts only, sliced thin shopping list
- 3 tablespoon olive oil shopping list
- 1 small yellow onion, diced shopping list
- 2 cups Arborio or Carnaroli rice shopping list
- 7 to 8 cups vegetable stock, hot shopping list
- 1 cup pumpkin puree (use canned) shopping list
- 2 tablespoons fresh lemon juice shopping list
- 8 garlic cloves, minced shopping list
- ½ cup grated parmigiano-Reggiano shopping list
- 2 large bunches (about 1 pound each) of fresh spinach shopping list
- salt and freshly-ground black pepper shopping list
How to make it
- Heat 2 tablespoons of the butter in a small heavy skillet over medium heat. When the butter begins to foam, add the leeks, lower the heat, and cook the leeks until they are tender and completely wilted, 6 to 8 minutes. Set the leeks aside.
- Heat the remaining 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and saute until it is soft and fragrant, about 8 minutes. Add the rice, and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes.
- Keeping the stock hot over low heat, add the stock, ½ cup at a time, stirring after each addition until nearly all the liquid is absorbed. Continue to add the stock and stir until the rice is tender but not mushy, a total of 18 to 20 minutes. Before the final addition of stock, stir in the reserved leeks, the pumpkin puree, and 1 tablespoon of the lemon juice.
- Working quickly, heat the remaining 2 tablespoons of olive oil in a skillet or wok over medium heat, add the garlic, and saute for 2 minutes.
- When the rice is cooked, stir in the cheese. Add the spinach to the sauteed garlic and cook, covered, for 2 to 3 minutes, until the spinach is just wilted. Taste the risotto and season to taste with salt and pepper.
- Transfer the risotto to a serving platter or individual plates. Add the remaining 2 tablespoons of lemon juice to the spinach, toss the spinach to coat it with the olive oil, garlic, and lemon juice, and serve it alongside the risotto.
The Rating
Reviewed by 3 people-
This sounds amazing! I will be making this for sure!
trackwidow
in Fort Atkinson loved it
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" It was excellent "