Recipe

Pumpkin And Spinach Risotto Recipe

	Deliathecrone / All my dishes 1 year, 9 months ago My "traditional" Halloween dish! Prep:10m Cook:45m Servings:8	Deliathecro
	italian easy timeconsuming

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Ingredients

3 tablespoons unsalted butter

3 leeks, white parts only, sliced thin

3 tablespoon olive oil

1 small yellow onion, diced

2 cups Arborio or Carnaroli rice

7 to 8 cups vegetable stock, hot

1 cup pumpkin puree (use canned)

2 tablespoons fresh lemon juice

8 garlic cloves, minced

½ cup grated Parmigiano-Reggiano

2 large bunches (about 1 pound each) of fresh spinach

Salt and freshly-ground black pepper

Directions

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.

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Comments

annieamie 1 year, 9 months ago said:
Your recipe made my mouth water! I love pumpkin and have yet to try a risotto dish with pumpkin in it! I can't wait to try this dish! Thank you so much for taking the time to post it for all of us!

rdh14 1 year, 9 months ago said:
Can a substitution for the veggie broth be chicken broth? I can't handle the smell of veggie broth (I'm serious...smell aversion, though I love all veggies...go figure!)

deliathecrone 1 year, 9 months ago said:
RDH14, yes, use chicken broth if you must. I use veggie broth, because I'd rather stay away from meat if at all possible.

trackwidow 1 year, 5 months ago said:
This sounds amazing! I will be making this for sure!

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