Roasted Butternut Squash and Spinach Risotto
This dish is a creamy, plant-based risotto featuring caramelized roasted butternut squash and tender spinach. It combines slowly simmered Arborio rice with roasted squash and sautéed greens, resulting in a rich, velvety texture with an earthy sweetness and vibrant green accents.
Equipment
- Baking sheet
- Large Skillet or Saucepan
- Wooden Spoon or Spatula
Ingredients
- 1 small butternut squash, peeled and cubed about 1 inch pieces
- 1 tbsp olive oil olive oil for roasting
- 1 cup Arborio rice
- 2 cloves garlic, minced
- 4 cups vegetable broth kept warm
- 4 cups fresh spinach, roughly chopped
- 2 tbsp vegan butter or olive oil vegan butter or olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with a tablespoon of olive oil, and spread evenly on a baking sheet. Roast for about 25-30 minutes, until tender and caramelized around the edges, filling the kitchen with a sweet aroma.
- Heat a large skillet over medium heat and add the vegan butter or olive oil. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant and slightly golden, filling the air with a savory aroma.
- Add the Arborio rice to the skillet with the garlic, stirring continuously for 1-2 minutes until the edges of the grains turn translucent and the mixture becomes slightly creamy-looking. This helps the rice start to release its starch, which is key for creaminess.
- Pour about one ladle of warm vegetable broth into the rice and stir gently. Wait until the liquid is mostly absorbed, which takes about 2-3 minutes, then add another ladle. Continue this process, stirring constantly, until the rice is cooked al dente, about 18-20 minutes, adding broth gradually to maintain a creamy consistency.
- When the rice is about halfway done, fold in the roasted butternut squash. Mash some pieces slightly with the back of your spoon to incorporate their caramelized sweetness into the risotto, blending flavors beautifully as it continues to simmer.
- Once the rice is tender and the mixture is thick and creamy, gently fold in the chopped spinach. Cook for another 2-3 minutes until wilted and vibrant green, filling the kitchen with fresh, earthy notes.
- Taste the risotto and season with salt and pepper as needed. If desired, stir in an extra tablespoon of vegan butter or a squeeze of lemon juice to brighten the flavors and add richness.
- Serve the risotto hot, garnished with additional spinach or a drizzle of olive oil if desired. The dish should be creamy and hearty, with chunks of roasted squash and fresh greens creating a colorful and inviting presentation.
