After a long, exhausting day, the last thing you might want to do is spend hours in the kitchen whipping up a complicated meal.
But what if there was a recipe that was not only simple to make but also incredibly comforting and satisfying? Enter the creamy butternut squash risotto with spinach—a dish that’s perfect for those lazy nights when you want something indulgent without the fuss. This recipe combines the rich, velvety texture of butternut squash with the nutritious punch of spinach, all wrapped up in a creamy, dreamy risotto that’s bound to become your new go-to comfort food.
For this easy butternut squash and spinach risotto, you’ll need the following ingredients:
1 small butternut squash, peeled, seeded, and cut into small cubes
1 cup Arborio rice (this is the rice traditionally used for risotto)
4 cups vegetable broth (keep it warm on the stove)
1 small onion, finely chopped
5 cloves garlic, minced
1 cup fresh spinach leaves, roughly chopped
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)
Start by preparing your butternut squash. After peeling, seeding, and cutting it into small cubes, toss the squash in a bit of olive oil, salt, and pepper. You can either roast the cubes in a 400°F (200°C) oven for about 20-25 minutes until they’re tender and slightly caramelized or cook them in a pan over medium heat until soft. Roasting brings out the natural sweetness of the squash, but if you’re in a hurry, pan-cooking works just as well.
In a large pan or skillet, heat the olive oil and butter over low-medium heat. Then, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the Arborio rice to the pan with the onions and garlic. Stir the rice continuously for about 2 minutes. This step is crucial as it toasts the rice and helps it absorb the liquid more effectively, giving your risotto that signature creamy texture.
Here’s where the magic happens. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed by the rice before adding more. This gradual addition of liquid helps the rice release its starches, creating a creamy consistency. Continue this process until the rice is tender. However, it should still have a slight bite, which should take about 18-20 minutes.
Once your risotto has reached the desired consistency, gently fold in the cooked butternut squash cubes and chopped spinach. The heat from the risotto will wilt the spinach perfectly. Stir until everything is well combined and heated through.
Remove the pan from the heat and stir in the grated Parmesan cheese. The cheese will melt into the risotto, adding richness and creaminess. Taste and adjust the seasoning with salt and pepper as needed.
Spoon the risotto into bowls, garnish with fresh thyme or parsley if desired, and serve immediately. The risotto should be creamy and slightly loose—if it’s too thick, you can stir in a little more warm broth or water to loosen it up.
There you have it—a delicious, creamy butternut squash risotto with spinach that’s perfect for lazy nights when you want something comforting and easy. This dish is not only simple to prepare, but it’s also packed with flavour and nutrients, making it a satisfying meal that you’ll want to make again and again. So, next time you’re feeling too tired to cook, remember this recipe, grab your ingredients, and whip up a bowl of cosy goodness.
