While most risottos lean on classic ingredients, this version explores the unexpected pairing of sweet butternut squash with tender spinach. It’s a recipe born from my obsession with slow-roasted veggies transforming into creamy comfort. The aroma of caramelized squash mingling with garlic always promises a new culinary adventure.
Making this risotto feels like rediscovering fall itself—rich, layered, and fleeting. I love how simple pantry staples turn into something vibrant and complex, perfect for cozy nights or weekend brunches. Every stir unlocks a new burst of flavor and texture, reminding me why I adore seasonal cooking.
WHY I LOVE THIS RECIPE?
- Joy in transforming humble ingredients into a dish that feels celebratory.
- Chaos of stirring always leads to the creamiest, most satisfying texture.
- Nostalgia for cozy autumn weekends in the kitchen.
- Pride in layering flavors slowly, ignoring rush in favor of depth.
- Relief that this dish comes together effortlessly yet tastes indulgent.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to add broth early? It thickened too soon, but a splash of hot water saved it.
- DUMPED in too much squash? It turned mushy—add a handful of rice to balance.
- OVER‑TORCHED the garlic? Burnt aroma overpowered the dish—rinse out the pan quickly.
- MISSED stirring for a few minutes? The rice stuck and burned—rescue with a splash of wine.
QUICK FIXES THAT SAVE YOUR DAY
- When rice’s too hardy, splash in warm broth and simmer a few more minutes.
- For soggy squash, stir in a few tablespoons of fresh lemon juice to brighten.
- Salty need? Drop in a small pat of butter for smoothness and sheen.
- Scent too bland? Add a pinch of smoked paprika for smoky depth.
- Craving crunch? Top with toasted pine nuts or crispy shallots for texture.
In this season of changing leaves and cooler evenings, this risotto offers both comfort and a gentle nudge to embrace the unexpected. It’s a dish that celebrates the best of autumn—sweet, savory, and deeply satisfying.
Ultimately, it’s more than just a meal; it’s a slow, mindful process that rewards with a bowl full of warmth. Perfect for sharing or quiet evenings alone, these flavors mark a moment of gratitude for simple pleasures in every spoonful.
Butternut Squash and Spinach Risotto
Equipment
- Large saucepan or Dutch oven
- Wooden spoon or silicone spatula
Ingredients
- 1 lb butternut squash, peeled and cubed roasted until caramelized
- 4 cups vegetable broth warmed
- 1 cup Arborio rice
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 1/4 cup parmesan cheese, grated
- to taste salt and black pepper
- 1 tablespoon butter optional, for richness
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a little oil, and roast until tender and golden, about 25-30 minutes.
- Warm the vegetable broth in a saucepan over low heat; keep it simmering gently throughout the cooking process.
- In a large pan, heat olive oil over mediumheat. Add minced garlic and sauté until fragrant, about 30 seconds, until it becomes aromatic and just starts to turn golden.
- Add the Arborio rice to the pan and cook, stirring frequently, until the edges become translucent, about 2 minutes. This helps the rice start to release its starch and become creamy.
- Begin adding the warm broth, ladle by ladle, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. Continue this process, stirring gently, for about 15 minutes.
- When the rice is tender but still has a slight bite, gently fold in the roasted butternut squash and chopped spinach. Stir until the spinach wilts and the squash is evenly distributed, about 2-3 minutes.
- Stir in Parmesan cheese, butter (if using), and season with salt and black pepper to taste. Continue stirring to achieve a rich, creamy consistency.
- Let the risotto rest for a minute, then give it a final gentle stir. It should be velvety, with the rice fully cooked and the flavors well blended.
- Spoon the risotto into bowls, sprinkle with additional Parmesan if desired, and serve hot to enjoy its creamy, hearty texture.
Notes
Cooking this risotto is a gentle reminder that good taste isn’t about perfection—it’s about patience and passion. Each bite carries the essence of fall, from golden squash to verdant spinach, all wrapped in a tender embrace of creamy rice. It’s a dish that feels both familiar and freshly inventive, rooted in seasonal comfort.
As the days grow shorter and the air turns crisp, this recipe offers a warm, satisfying retreat. Sharing it with loved ones makes the season even more special, but even alone, it’s a true testament to the magic of simple ingredients. With every spoonful, I find a little piece of autumn, lingering softly on the palate.
