Pumpkin Risotto With Garlic And Spinach - butter

Method

• 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
• 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.
• 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.