Butternut Squash and Spinach Risotto
This risotto features tender rice cooked slowly in broth, enriched with roasted butternut squash and wilted spinach. The dish has a creamy, velvety texture with vibrant orange and green colors, showcasing a harmonious balance of sweetness and earthiness. The finished dish is comforting and visually appealing, with every spoonful offering a blend of flavors and textures.
Print
Pin
Calories: 420kcal
Servings: 4
Equipment
- Large saucepan or deep skillet
- Wooden spoon or silicone spatula
- Chef's Knife
Ingredients
- 1 small butternut squash, peeled and cubed for roasting
- 1 cup Arborio rice for creamy risotto
- 4 cups vegetable broth keep warm
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- to taste Salt and pepper
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a little olive oil, and season with salt. Roast for about 20-25 minutes until tender and lightly caramelized.
- While the squash roasts, heat the vegetable broth in a saucepan until it's just simmering, then reduce to low heat to keep warm.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
- Add the minced garlic to the onions and cook for another minute until it releases a savory aroma, being careful not to burn it.
- Stir in the Arborio rice and cook, stirring constantly, for about 2 minutes until the edges of the grains look slightly translucent.
- Begin adding the warm broth, one ladleful at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding more. Continue this process, maintaining a gentle simmer, for about 15 minutes.
- Once the rice is creamy and just tender, gently fold in the roasted butternut squash pieces, allowing their sweet aroma to infuse the dish.
- Add the chopped spinach and stir until wilted and vibrant green, about 2 minutes.
- Season the risotto with salt and pepper to taste, then stir in the grated Parmesan cheese for a silky finish.
- Cook for another 2-3 minutes, ensuring everything is heated through and well combined.
- Serve the risotto hot, garnished with extra Parmesan or a drizzle of olive oil if desired, and enjoy the comforting seasonal flavors.
Nutrition
Calories: 420kcal | Carbohydrates: 75g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 650mg | Potassium: 950mg | Sugar: 12g | Vitamin C: 15mg | Calcium: 150mg | Iron: 3mg