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Roasted Butternut Squash Risotto with Spinach

This risotto features tender grains of rice cooked slowly in broth until creamy, with roasted butternut squash blended into the mixture to add sweetness and depth. Fresh spinach is stirred in at the end for a bright contrast, resulting in a silky, hearty dish with a vibrant appearance. The final texture is rich and smooth, with visible chunks of squash and wilted greens throughout.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Arborio rice short-grain rice for creaminess
  • 4 cups vegetable broth kept warm
  • 1/2 cup white wine optional, for deglazing
  • 2 cups fresh spinach roughly chopped
  • 2 tablespoons unsalted butter

Equipment

  • Baking sheet
  • Large skillet or saucepan
  • Wooden Spoon or Silicone Spatula
  • Blender or immersion blender
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt. Roast for about 25-30 minutes, until tender and caramelized around the edges.
  2. Once roasted, let the squash cool slightly, then transfer to a blender and purée until smooth. Set aside the squash purée for later.
  3. Heat the vegetable broth in a saucepan and keep it at a gentle simmer—this will help the risotto cook evenly.
  4. In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and fragrant.
  5. Add the minced garlic to the skillet and cook for another minute, stirring constantly until fragrant.
  6. Stir in the Arborio rice and cook for 2-3 minutes, until the edges become translucent and it starts to toast slightly, filling the air with a nutty aroma.
  7. Pour in the white wine (if using) and cook, stirring gently, until the liquid mostly evaporates and the rice is glossy.
  8. Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more, maintaining a gentle simmer. Continue until the rice is creamy and cooked al dente, about 20 minutes.
  9. In the final stages, fold in the butternut squash purée and stir until evenly combined and heated through.
  10. Add the chopped spinach and gently fold it into the risotto until wilted, creating a vibrant green contrast and fresh flavor.
  11. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with a little extra butter or herbs if desired.

Notes

For added richness, sprinkle with Parmesan cheese just before serving. You can swap spinach for kale or arugula for different greens.