Had enough squash yet? I haven’t! I am truly amazed at the amount of squash I have eaten this fall season. Especially after spending so many years avoiding it! I think I am in love with it! Is that possible? It just fits so well with all of our other favorite foods; apple, cinnamon, nutmeg, spinach, maple, sage, and plenty of other fall flavors.
Butternut Squash & Spinach Risotto
- 4-6 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 cup arborio rice
- ½ cup dry white wine
- Pinch nutmeg
- 1 cup butternut squash peeled, diced & roasted
- 2 cups fresh baby spinach leaves
- 1 tablespoon butter
- 1 cup grated parmesan cheese
- 1 teaspoon salt
Heat broth in a saucepan, and keep warm over low heat while cooking the rice.
In a wide thick bottomed saucepan heat oil over medium high-heat. Add the onions and sauté until they become translucent, about 3-5 minutes.
Stir in rice, and cook for 1-2 minutes. The rice should begin to crackle and brown.
Add wine, and cook while stirring constantly, until the wine reduces and is nearly gone.
Add a few ladles of broth, to just cover rice, and cook until broth reduces, stirring constantly. Continue to cook and add broth, stirring constantly until the rice had become tender, yet firm. This should take about 15-20 minutes.
Just before the rice is finished stir in the nutmeg, squash and spinach. Allow the spinach to wilt, and stir in the butter, salt and parmesan cheese, giving the rice a creamy consistency.
Adjust seasonings and serve warm with additional parmesan for garnish.