There’s something magical about a warm bowl of Butternut Squash and Spinach Risotto, especially during the crisp fall months. This dish captures the essence of family gatherings, the joy of seasonal produce, and the creativity that each kitchen brings. It’s a perfect blend of comforting, creamy risotto complemented by the sweet vibrancy of butternut squash and nutritious green spinach. This recipe isn’t just a meal; it’s an experience that brings people together, inviting them to savor each bite and the moments shared around the table.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 1 ½ cups Arborio rice
- 1 small butternut squash, peeled and cubed
- 2 cups fresh spinach, roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup dry white wine
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the butternut squash and cook until it begins to soften, about 5-7 minutes. Remove the squash from the pan and set aside.
- In the same pan, add the onions and garlic, cooking until the onions are translucent and fragrant.
- Stir in the Arborio rice, ensuring each grain is coated with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
- Pour in the white wine, stirring constantly until it is completely absorbed by the rice.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. This process should take about 20 minutes.
- Once the rice is creamy and tender, stir in the cooked butternut squash and chopped spinach. Cook until the spinach wilts.
- Add the butter and Parmesan cheese, stirring until melted and fully incorporated. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Helpful Tips
For a twist, try adding a sprinkle of nutmeg or cinnamon to the butternut squash while cooking. If you’re a fan of crunch, garnish with toasted pine nuts or a handful of crispy bacon bits.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to regain the creamy consistency.
Ingredient Substitutions
If you don’t have Arborio rice, substitute with any short-grain rice. For a dairy-free version, replace Parmesan with nutritional yeast and use vegan butter.
Pairings
This Butternut Squash and Spinach Risotto pairs beautifully with a crisp green salad and a glass of Sauvignon Blanc. For dessert, consider serving a spiced apple crisp to continue the cozy autumn theme.
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