I love this Butternut Squash Risotto, it’s probably my favorite vegetarian recipe and is packed full of flavor. Super healthy, the Butternut Squash is loaded with vitamins, minerals, and fiber, it has a sweet, nutty flavor and a really beautiful orange color.
The way I cook this risotto is a lot easier than many risotto recipes that require constant stirring and you basically have to babysit the pot for 30 minutes while it cooks, not cool.
This is a full meal on its own, no sides needed, it’s hearty and satisfying by itself or with a side salad. Here’s how I make it:
- 1 Butternut Squash, peeled, seeds removed, cut into 1-inch cubes
- 1 Cup Arborio Rice
- 8 Ounces Mushrooms, sliced
- 2 Tablespoon Olive Oil
- 1 Onion, medium, finely diced
- 4 Cloves Garlic, crushed and chopped
- 1 ½ Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Thyme, dry or 2 Tablespoons fresh
- 4 Cups Spinach, fresh, rough chopped
- 1 Cup White Wine
- 1 Quart Vegetable Stock
- ¾ Cup Parmesan Cheese, ground or grated
- ½ Cup Parsley, chopped
- Shaved Parsley for garnish
***A big squash can require some strength to dice, be safe and if you need to cut it into smaller quarters or thirds, do so. Keep your fingers safe when working with knives!
-In a separate saucepan, heat the veggie stock to a low simmer
-Heat a large covered pot or skillet over high heat.
-Add the olive oil, mushrooms, onions, and garlic, sauté for 8-10 minutes until the mushrooms have released their juices
-Add the squash, thyme, salt, and pepper sauté for about 5 minutes
-Add rice, sauté for 3-4 minutes
-Reduce heat to medium
-Add white wine and about half of the veggie stock, cover and cook for about 15 minutes, stirring occasionally
-The stock will get absorbed by the rice, do not let in run dry or it will stick to the bottom of the pan and burn
-Continue to add hot stock, 1 cup at a time, stirring occasionally
-When you add the last cup of stock, add the chopped spinach and turn off the heat
-Add the chopped parsley and grated parmesan cheese, stir to incorporate
-Serve with a garnish of shaved parmesan (grated works fine as a garnish too)