Most risottos stay predictable, but I love to challenge the ordinary by adding a touch of winter’s magic. Imagine creamy butternut squash melting into the rice, its sweet aroma mingling with the earthy brightness of fresh spinach. This dish is a celebration of seasonal harvests, transformed into a comforting yet surprising meal that feels special in every bite.

What makes this risotto different? It’s all about the unexpected burst of nutty squash paired with a vibrant green, making each spoonful lively and satisfying. I discover new layers of flavor every time I cook it, reminding me that simplicity can be full of delightful complexity. Plus, it’s perfect for cozy weekends or a quick weeknight treat when you crave something wholesome and elegant.

WHY I LOVE THIS RECIPE?

The harmony between sweet squash and peppery spinach always surprises me.
I adore the way the rice gets completely silky, almost like a warm hug.
Using seasonal produce makes cooking feel like a celebration of the moment.
It’s a versatile dish that’s comforting and fresh all at once.
The vibrant colors lift my spirits on dull days.

AVOID MY DISASTER (You’re Welcome)

FORGOT to stir? The rice stuck to the bottom—quickly splash in a little hot broth and scrape it up.
DUMPED too much cheese? It became greasy—add a splash of lemon juice to balance the richness.
OVER-TORCHED the squash? It turned mushy—rescue with more broth and gentle stirrings.
MISSED the timing? The spinach wilted away—stir it in at the last second for fresh flavor.

QUICK FIXES THAT SAVE YOUR DAY

When sauce is too thick, splash in warm broth—silky texture guaranteed.
Patch undercooked rice with a splash of hot water and lid—quickly tender!
Shield burned bottoms by gently shifting rice to the side, avoiding the charred bits.
When cheese curdles, stir in extra hot broth until smooth—creamy rescue.
Splash a bit of lemon or vinegar when flavors need a brightening shimmer.

Cooking this dish during autumn feels like embracing the season’s hearty spirit without overdoing it. The warm, golden tones and comforting textures make it perfect for cozy nights or a casual but impressive dinner.

It’s a simple reminder that wholesome ingredients paired thoughtfully can turn into something truly memorable. Every spoonful offers a taste of both nostalgia and fresh inspiration, making each bite worth savoring.

Butternut Squash and Spinach Risotto

This risotto combines creamy arborio rice with tender roasted butternut squash and vibrant wilted spinach. The dish involves gradual addition of broth and frequent stirring to achieve a silky, creamy texture, with the squash and spinach adding color and flavor during the cooking process.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 small butternut squash peeled and diced
1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
1 cup arborio rice
4 cups vegetable broth warmed
2 cups fresh spinach roughly chopped
2 tablespoons butter
1/4 cup parmesan cheese grated
Salt to taste
Freshly ground black pepper to taste

Equipment

Large saucepan or wide skillet
Wooden spoon or spatula
Baking sheet
Sharp Knife
Cutting board

Method

Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with ½ tablespoon of olive oil, and toss to coat. Roast for about 20 minutes until tender and slightly caramelized.
While the squash roasts, heat a large saucepan over medium heat. Add the remaining olive oil and sauté the finely chopped onion until translucent and fragrant, about 3-4 minutes.
Add the minced garlic to the onions and cook for another 30 seconds until it becomes fragrant, stirring constantly.
Stir in the arborio rice, cooking it for 2 minutes while stirring, until the edges turn slightly translucent and it starts to toast lightly.
Pour in about ½ cup of warm vegetable broth and stir until the liquid is mostly absorbed. Continue adding broth in ½ cup increments, stirring frequently and waiting for each addition to be absorbed before adding the next, until the rice is creamy and cooked through, about 20 minutes.
Once the rice is nearly done, gently fold in the roasted butternut squash, chopped spinach, and butter. Stir until the spinach wilts and the mixture becomes creamy and vibrant.
Remove from heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Serve warm, garnished with extra Parmesan if desired.

Notes

For extra flavor, sprinkle with a few additional herbs or a squeeze of lemon before serving. Feel free to swap spinach for kale or add a handful of toasted nuts for added texture.

This risotto isn’t just a meal; it’s a little ritual of celebrating seasonal abundance. The combination of sweet, nutty squash with fresh greens feels especially timely now, as autumn settles in fully.

While I often keep things simple, it’s moments like this that remind me how humble ingredients can transform into something both comforting and extraordinary. It’s a dish that invites gentle slowing down and savoring every bite of the harvest.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.