Risotto with pumpkin, spinach, cannellini beans and walnuts
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
¾ cup canned cannellini beans—rinsed well and drained
¼ cup roughly chopped toasted walnuts
1/3 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.