Pumpkin Risotto with Garlic Spinach

Several years ago, my book and supper club (ah, how I miss that!) always tried new recipes to fit the month’s theme.  One autumn month, we made pumpkin risotto with garlic spinach, and it’s a meal I’ve never forgotten.

Pumpkin-Risotto--ChaosServeI don’t have the exact recipe any longer, but this is the version I make at home.  It’s a basic risotto, just with pumpkin added, and the garlic spinach is a favorite vegetable around here.

I’m giving two preparation methods.  The traditional one I enjoy when I have the luxury of time to stand over the stove, stirring and adding, stirring and adding, while enjoying a glass of wine (hey, I have to make sure it will be good in the risotto, don’t I?).  The other, using a crock pot, is the one I usually end up making.  It tastes the same, but the texture is not quite as nice as the stovetop one.  Somedays, though, let’s face it, the convenience is worth the slightly softer texture.

Pumpkin Risotto

Serves 8

2 Tbsp butter

1 small onion, diced

1 Tbsp olive oil

2 cups Arborio rice

7 to 8 cup vegetable stock

1 cup pumpkin puree

¼ cup dry white wine

½ cup grated Parmesan

1 cup roasted, salted pistachios

1. Place the stock in a saucepan and keep it very warm on the stove. In a large saucepan, saute the onion in the butter and olive oil until softened, 5 or 6 minutes. Add the rice and stir with a wooden spoon until each grain begins to turn white, about 2 minutes.

2. Keeping the stock hot over low heat, add the stock, ½ cup at a time, stirring after each addition until the stock is almost absorbed, then adding more. Continue to add stock and stir until the rice is tender but not mushy, 18 to 20 minutes.

3. Stir in wine, pumpkin, and Parmesan and serve. Sprinkle each serving with pistachios.

Crock Pot Pumpkin Risotto

Serves 8

2 Tbsp butter

1 small onion, diced

2 Tbsp olive oil

2 cups Arborio rice

6 cups vegetable stock

1 cup pumpkin puree

¼ cup dry white wine

½ cup grated Parmesan

1 cup roasted, salted pistachios

1. Combine butter, olive oil, onion, rice, and stock in crockpot. Cook on high for 2-4 hours, until rice is tender. Mine took a little over 2 hours.

2. Stir in pumpkin, wine, and cheese before serving. Sprinkle each serving with pistachios.

Garlic Spinach

3 Tbsp olive oil

2 lbs fresh spinach

8 cloves garlic, minced

1 Tbsp balsamic vinegar

Salt and pepper to taste

1. In very large skillet with a lid, heat oil. Saute garlic for 2 or 3 minutes, until fragrant. Add spinach, toss to coat with oil, and put lid on pan. It will take about 2 minutes to wilt. Turn off heat and add vinegar.

2. Salt and pepper as needed.

 

Click here for the printable version

The hooligans love risotto.  They call it rice-n-cheese because little do they know how sophisticated I’m forcing them to become!

4 thoughts on “Pumpkin Risotto with Garlic Spinach

    • Thanks, Jill! I’m pretty blessed that my hooligans have always eaten anything I make…and sometimes my recipes are a little off the beaten path for little ones!

I love reading your comments, and I'll very likely reply!