This recipe is great!! The risotto is so creamy and declicious with lots of flavor. You can make this a vegetarian main dish or a side dish. Either way it's wonderful!
You will need:
3 lbs. of butternut squash, peeled & cubed into 1/2 inch pieces
4 Tbs. of extra virgin olive oil, divided
1 medium onion, chopped
2 tsp. salt
1 1/2 tsp. freshly ground pepper
1 1/2 cups of Arborio Rice
1 tsp. minced garlic
1/2 tsp. of cumin
1 tsp. of dried sage
1/3 cup of white wine
1/3 cup of grated parmigiano cheese
6 cups of organic chicken stock
6 cups of fresh baby spinach leaves or 10 oz. frozen spinach, thawed and squeezed to remove any liquid
Preheat the oven to 450 degrees Fahrenheit.
Place the squash cubes on a baking dish. Toss the squash with 2 Tbs. of olive oil, 1 tsp. salt and 1/2 tsp. of black pepper. Roast for about 20 minutes or until golden brown and tender. While the squash is in the oven, start the risotto.
Bring the broth to a simmer and keep at a low simmer. In a 4 quart saucepan, cook the onion in 2 Tbs. of olive oil. Stirring until softened, about 6 minutes. Add the rice, garlic, cumin and sage. Cook, stirring for about 3 minutes. Sir in the white wine. Cook for another 4 minutes. Stir in 1/2 cup of simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy- looking. About 20 minutes total. Stir in the spinach, parmigiano cheese, salt and pepper. Add the roasted squash cubes. Serve this immediately. Enjoy!