Why did I photograph this beautiful pumpkin risotto with spinach and roasted butternut squash on my ugly formica table? Well, my husband and son rode their bikes home from preschool, which took longer than they thought, and by the time they got home, everyone was hungry. Including the eight-month pregnant photographer (that's me).
So while it is not the greatest photo, the food itself is so beautiful it doesn't even matter. I had roasted some butternut squash the other day with the thought of making a risotto. Risotto is easy on a weeknight. And there are totally no-stir risotto recipes out there. But if you have 20 minutes to be stove-adjacent, risottos are pretty easy.
When I started looking for a recipe I suddenly had this idea of making a risotto with pumpkin puree. No one's done that before, I thought. Well, it turns out, like almost everything, yes, lots of people have done that before. I used this recipe from the New York Times, making some modifications, like the addition of maple syrup (just a little!) and rosemary.
Toppings! So, I had roasted the 2 pounds butternut squash in advance - but I will admit to having bought it precut. I folded in about 3/4 of the squash to the risotto and left the last bit to put on top. I wanted some color and to make sure this was a "one-bowl" meal so I steamed a bag of baby spinach right as I was finishing the dish and it was great on top and you could also make more and stir it in the risotto itself.
Sautéed mushrooms and spinach would also be a great topping. If you prefer to do your veggie on the side, just do a simple green salad. Spicy or bitter greens would be especially great with the sweetness of the pumpkin.
Check out my pumpkin risotto recipe here.