Pumpkin Risotto With Garlic And Spinach Recipe

Name: Pumpkin Risotto With Garlic And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp unsalted butter; 3 tbsp olive oil; 3 medium leeks, white part only, trimmed, cleaned and thinly slices; 7 to 8 cups chicken stock, duck stock or vegetable stock, hot; 1 small yellow onion, diced; 2 cups arborio or carnaroli rice; 1 cup fresh winter squash puree; 2 tbsp fresh lemon juice; 2 oz. (1/2 cup) Parmigiano-Reggiano, grated; kosher salt and freshly ground black pepper; 8 garlic cloves, finely mined; 2 large bunches of fresh spinach cleaned

Servings: persons

3 tbsp unsalted butter
3 tbsp olive oil
3 medium leeks, white part only, trimmed, cleaned and thinly slices
7 to 8 cups chicken stock, duck stock or vegetable stock, hot
1 small yellow onion, diced
2 cups arborio or carnaroli rice
1 cup fresh winter squash puree
2 tbsp fresh lemon juice
2 oz. (1/2 cup) Parmigiano-Reggiano, grated
kosher salt and freshly ground black pepper
8 garlic cloves, finely mined
2 large bunches of fresh spinach cleaned

1
Heat 2 tbsp of butter in a small heavy skillet over medium heat. Whit it begins to foam, add the leeks, lower the heat and cook until tender and completely wilted, about 5 to 8 minutes. Set aside
2
Heat remaining 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan set 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. Keep the stock warm in a pot over low heat. Add the stock 1/2 cup at a time, stirring after each addition until the liquid is nearly absorbed. Continue to add stock and stir until the rice is almost tender, about 18 to 20 minutes. Before the final additional of stock, stir in the leeks, squash and 1 tbsp of lemon juice.
3
Working quickly, heat the remaining 2 tbsp olive oil in a separate skillet or wok, add the garlic and saute for 2 minutes. Add the remaining stock to the risotto, remove it from the heat and stir in the cheese. Add the spinach to the garlic, cover the pan and cook for 2 or 3 minutes, until the spinach has just wilted. Taste the risotto and season with salt and plenty of black pepper. Transfer the risotto to a large warm platter or individual serving plates. Add the remaining lemon juice to the spinach, toss it to coat it with the olive oil, garlic and lemon and serve it alongside the pumpkin risotto (or I prefer to serve the pumpkin risotto as a 1st course and serve the spinach with the duck breast with cranberry reduction.

1134

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp unsalted butter, 3 tbsp olive oil, 3 medium leeks, white part only, trimmed, cleaned and thinly slices, 7 to 8 cups chicken stock, duck stock or vegetable stock, hot, and more.

Yes, Pumpkin Risotto With Garlic And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Risotto With Garlic And Spinach

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