Risotto with pumpkin, spinach, cannellini
beans and walnuts
serves 2
A colorful and luscious risotto
with sweet pumpkin, crunchy walnuts, delicate spinach and creamy
cannellini beans.
3 tablespoons extra virgin olive
oil
1 onion — finely chopped
2 cloves garlic — finely chopped
1 cup arborio rice
2 cups vegetable or chicken stock
½ cup white wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups peeled and cubed pumpkin or winter squash (cut into half inch
cubes)
2 packed cups roughly chopped fresh spinach
½ cup canned cannellini beans — rinsed well and drained
¼ cup roughly chopped toasted walnuts
⅓ cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh basil
HEAT 2 tablespoons of the oil in a large
saucepan and cook the onion for 5 minutes, stirring occasionally.
ADD the garlic and rice, stirring to coat the grains in oil and cook
for 1 minute. ADD the wine, stock, salt, black pepper, pumpkin and
spinach, stir to combine and bring to a boil. COVER with a lid,
reduce the heat to low and cook for 20 minutes without lifting the
lid. STIR in the white beans, walnuts, Parmesan, basil and remaining
tablespoon of oil to combine.
Variations: Use toasted pine nuts instead of the walnuts. Use
chickpeas or fresh fava beans instead of the cannellini beans.
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