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Roasted Butternut Squash and Spinach Risotto

This risotto combines tender, caramelized butternut squash with wilted spinach to create a creamy and visually appealing dish. The preparation involves roasting the squash, then simmering it with Arborio rice, stirring until creamy, and ending with vibrant greens for a hearty yet elegant presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb butternut squash, peeled and cubed about 1-inch cubes
  • 1 tbsp olive oil for roasting
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth warm, for gradual addition
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped about 2 handfuls
  • 2 tbsp butter optional for added creaminess
  • 1/4 cup parmesan cheese grated, optional
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Large skillet or saucepan
  • Wooden Spoon
  • Knife
  • Cutting Board
  • Ladle

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the edges are caramelized and the squash is tender.
  2. While the squash is roasting, heat a large skillet over medium heat. Add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds, until it just begins to release its aroma.
  3. Add the Arborio rice to the skillet, stirring constantly to toast it lightly, about 2-3 minutes until the grains are golden and smell nutty.
  4. Pour in a ladleful of warm broth and stir until the liquid is mostly absorbed by the rice. Continue adding broth one ladle at a time, waiting for each addition to be absorbed before adding the next, stirring frequently. This process should take about 20 minutes and results in a creamy, tender rice.
  5. When the rice is halfway done, add the roasted butternut squash to the skillet, stirring to incorporate the sweet, caramelized pieces into the creamy mixture.
  6. Once the risotto is creamy and the rice is cooked to al dente, stir in the chopped spinach, letting it wilt into the mixture. Season with salt and pepper to taste, and add butter and grated Parmesan cheese if desired for extra richness.
  7. Remove the skillet from heat, give everything a final stir, and let it sit for a minute; this allows the flavors to meld and the risotto to thicken slightly.
  8. Serve the risotto hot, garnished with additional Parmesan or a drizzle of olive oil if you like. Enjoy the creamy blend of sweet squash and fresh greens in each bite!

Notes

Make sure to stir frequently to keep the risotto creamy and prevent sticking. You can add other greens like kale or Swiss chard for variations. For a vegan version, omit the Parmesan and butter, substituting nutritional yeast or plant-based alternatives.