Most risottos lean towards cheese or mushroom bets, but this one plays with the unexpected – roasted butternut squash fused with vibrant spinach. The sweetness of the squash caramelizes slightly in the oven, releasing a comforting aroma that fills the kitchen with a cozy fall vibe, even if it’s summer. Stirring in tender spinach at the end adds a burst of freshness that makes every bite lively.

This dish isn’t just about flavor; it’s about how the textures dance. Creamy base contrasted with roasted bits of squash offers a subtle sweetness. The bright green spinach brightens the dish, making it feel like a celebration of seasonal produce. It’s perfect for those looking for something comforting yet surprisingly bright on the table.

WHY I LOVE THIS RECIPE?

My childhood nostalgia for creamy, homemade comfort foods sneaks into this dish.

The combination of roasted squash and fresh greens feels like a brisk autumn day in every bite.
I get a kick from transforming simple ingredients into something fuss-free but elegant.

It’s a reminder that seasonal vegetables can shine in unexpected ways.
The smell of toasted rice and caramelized squash makes the kitchen irresistible.

AVOID MY DISASTER (You’re Welcome)

FORGOT the broth, left rice dry, and ended up with a crunchy mess. Always keep it simmering.
DUMPED too much oil into pan, causing splatters and burnt edges. Use a light touch.

OVER-TORCHED the squash chunks, turning them bitter. Roast at 400°F, watch closely.
SPILLED pesto over freshly cooked rice in frantic cleanup, making the dish look messy. Chill before stirring.

QUICK FIXES THAT SAVE YOUR DAY

When rice sticks, splash hot broth around edges to loosen and add moisture.
Patch burnt bits by stirring in extra broth and cheese; mask the smoky flavor.
Shield overdone squash with a splash of lemon juice to brighten flavors.

When spinach wilts too fast, toss in a handful frozen for a quick revive.
Smell too much burning? Rinse pan immediately, then start fresh with a hint of butter.

In the end, making this risotto is about savoring the process and celebrating seasonal produce. The creamy texture, combined with the slight sweetness of roasted squash and the fresh pop of spinach, creates a dish that feels both rustic and refined. It’s perfect for cozy nights or a quick weekend comfort meal.

This recipe reminds me that even simple ingredients can tell a story when treated with care. During the cooler months, it’s a reminder to embrace the natural sweetness of squash and the vibrant greens of spinach. No matter the season, this dish invites you to slow down and enjoy every spoonful.

Roasted Butternut Squash and Spinach Risotto

This risotto features tender, creamy rice cooked with sautéed aromatics and infused with roasted butternut squash. Fresh spinach is stirred in at the end, adding brightness and texture to the dish, which has a velvety appearance with colorful roasted chunks and vibrant greens.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 430

Ingredients Equipment Method

Ingredients

1 lb butternut squash peeled, seeded, and cut into 1-inch cubes
1 tablespoon olive oil
1 small yellow onion finely chopped
2 cloves garlic minced
1.5 cups arborio rice performs well in creating a creamy texture
4 cups vegetable broth keep warm
2 cups fresh spinach roughly chopped
2 ounces parmesan cheese grated
to taste salt and pepper
1 tablespoon butter optional, for extra richness

Equipment

Oven
Large skillet or wide saucepan
Wooden spoon or spatula
Chef's knife
Cutting board
Ladle

Method

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, spread on a baking sheet, and roast for about 25-30 minutes until caramelized and tender. Set aside.

While the squash roasts, warm the vegetable broth in a saucepan over low heat. Keep it simmering gently throughout the cooking process.
In a large skillet or wide saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes, until it begins to soften.
Add the minced garlic to the skillet and cook for another minute until it fills the kitchen with a savory aroma.

Stir in the arborio rice, cooking for 2 minutes while stirring constantly until the edges look slightly translucent, giving it a lightly toasted appearance.
Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
Gently fold in the roasted butternut squash chunks, and cook for an additional 2-3 minutes to blend the flavors.

Stir in the chopped spinach and cook until wilted, about 1-2 minutes, creating a bright contrast to the creamy rice and roasted bits.
Remove the skillet from heat, then stir in grated parmesan cheese, a tablespoon of butter (if using), and season with salt and pepper to taste. Mix until smooth and well combined.
Let the risotto rest for a minute, then serve hot, garnished with extra parmesan or fresh herbs if desired. Enjoy the creamy, colorful dish with its tender squash and vibrant greens.

The beauty of this risotto lies in its versatility and soulfulness. It’s a dish that warms the senses and fills the kitchen with inviting aromas. The act of stirring, tasting, and adjusting makes it a truly personal experience each time.

Whether you’re celebrating a quiet evening or hosting friends, this risotto offers a satisfying, comforting centerpiece. It’s a little reminder that good food often comes from simple, seasonal ingredients treated with love. Let this bowl be a moment of calm and joy amid busy days.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.