Butternut Squash and Spinach Risotto
This risotto is made by slowly cooking Arborio rice with roasted butternut squash and tender spinach, resulting in a creamy and hearty dish. The process involves sautéing aromatics, adding broth gradually, and stirring consistently until the rice is tender and the mixture is velvety in consistency.
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
You can prepare the roasted butternut squash ahead of time to save on active cooking time. Stir vigorously during cooking for maximum creaminess and flavor development.