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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
 

  1. 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.
  2. 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.
  3. Add the minced garlic to the onions and cook for another 30 seconds until it becomes fragrant, stirring constantly.
  4. Stir in the arborio rice, cooking it for 2 minutes while stirring, until the edges turn slightly translucent and it starts to toast lightly.
  5. 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.
  6. 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.
  7. 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.