Creamy Butternut Squash and Spinach Risotto
This risotto features tender arborio rice slowly cooked in savory vegetable broth, infused with roasted butternut squash and fresh spinach. The dish achieves a velvety, creamy texture with a vibrant orange and green appearance, combining smoothness with slight chewiness from the rice.
Equipment
- Baking sheet
- Large skillet or saucepan
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil for roasting
- 1 cup arborio rice for creamy texture
- 2 cloves garlic minced
- 1 shallot shallot finely chopped
- 4 cups vegetable broth heated
- 2 cups fresh spinach roughly chopped
- to taste salt and pepper for seasoning
- 2 tablespoons butter or olive oil for finishing
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, then spread evenly on a baking sheet. Roast for about 25-30 minutes until the squash is tender and caramelized at the edges. Remove from oven and set aside.
- Warm the vegetable broth in a pot over low heat to keep it hot during cooking. In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, cooking gently until fragrant and translucent, about 2 minutes.
- Add the arborio rice to the skillet, stirring constantly for 1-2 minutes until the rice is lightly toasted and translucent at the edges. This helps the rice release its starch, making the risotto creamy.
- Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle. Repeat, stirring steadily, as the rice gradually becomes tender and creamy, about 18-20 minutes.
- Once the rice is al dente and the mixture is creamy, fold in the roasted butternut squash pieces. Stir gently to distribute evenly and allow the flavors to meld for about 2 minutes.
- Stir in the chopped spinach, cooking just until wilted and vibrant green, about 1-2 minutes. Season with salt and pepper to taste. Remove from heat.
- Finish the risotto by stirring in butter or olive oil for added richness and shine. Serve immediately, garnished with additional herbs if desired.
Notes
For added flavor, top with grated Parmesan or a squeeze of lemon before serving. Be sure to stir steadily during the slow cooking process to achieve that signature creamy texture.