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Butternut Squash and Spinach Risotto

This risotto combines creamy arborio rice with roasted butternut squash and tender spinach, creating a hearty and colorful dish. The process involves sautéing aromatics, gradually adding broth to coax out the rice's creaminess, and folding in roasted vegetables for texture and flavor, resulting in a silky consistency and vibrant appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled and diced
  • 1 cup arborio rice
  • 4 cups vegetable broth heated
  • 2 cloves garlic minced
  • 2 cups fresh spinach roughly chopped
  • 1 small yellow onion finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup Grated Parmesan cheese
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or silicone spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil and a pinch of salt, then spread it out on a baking sheet. Roast for about 20-25 minutes until tender and caramelized, filling your kitchen with sweet, roasted aroma.
  2. While the squash roasts, heat a large pot over medium heat and add the olive oil. Sauté the finely chopped yellow onion and minced garlic until fragrant, about 2-3 minutes, until the onion becomes translucent and the garlic starts to soften and smell aromatic.
  3. Add the arborio rice to the pot, stirring constantly to toast the grains lightly until they become translucent at the edges, about 2 minutes. This step helps develop a richer flavor and a creamy texture.
  4. Begin adding the heated vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process, stirring gently, until the rice is creamy and just tender, about 18-20 minutes.
  5. Once the rice reaches a creamy consistency, fold in the chopped roasted butternut squash and chopped spinach. Stir gently until the spinach wilts, about 2 minutes, and the squash is evenly distributed throughout the dish.
  6. Remove the pot from heat and stir in grated Parmesan cheese, then season with salt and pepper to taste. Let the risotto sit for a minute to allow the flavors to meld and the dish to thicken slightly.
  7. Dish up the risotto while hot, garnished with extra Parmesan or fresh herbs if desired. The final dish should look creamy with vibrant orange squash pieces and wilted green spinach, ready to serve.

Notes

For extra flavor, add a splash of white wine after toasting the rice. Feel free to substitute other leafy greens or roasted vegetables based on availability.