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Butternut squash risotto with vegetables
Creamy risotto with roasted squash and spinach

Creamy Butternut Squash Risotto with Spinach

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Risotto is the art of patience. The technique involves coaxing starch out of rice grains to create a creamy texture without cream. Squash puree enhances this creaminess while brightening the plate.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 395 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide, heavy pot
  • Ladle
  • Wooden spoon

Allergen Information

⚠️ No major allergens

Instructions

1 ✓

Roast cubed squash at 400°F (200°C) for 20 mins. Mash half into puree, keep half cubed.

Tip: Puree creates the orange color and creamy base.
2 ✓

Sauté chopped onion in oil, then add rice. Toast 1-2 mins until edges are translucent.

Tip: Toasting (tostatura) prevents rice from becoming mush.
3 ✓

Add hot stock one ladle at a time, stirring constantly until absorbed.

Tip: Stock must be hot to maintain cooking temp.
4 ✓

Halfway through, stir in squash puree and chopped pepper. Continue adding stock.

Tip: Peppers soften nicely by the end.
5 ✓

When rice is al dente, remove from heat. Stir in spinach, roasted cubes, and cheese/yeast.

Tip: Let rest for 2 mins (mantecatura) for textures to settle.
6 ✓

Serve immediately with parsley.

Tip: Risotto waits for no one.

Recipe FAQ

Which rice?
Arborio or Carnaroli. High starch is needed. Long grain rice won't work.
Can I stop stirring?
Not really. Stirring releases the starch for creaminess.

Ingredients

  • 1 1/2 cups Arborio Rice
  • 14 oz Butternut Squash
  • 1 small Onion
  • 2 cloves Garlic
  • 4 cups Vegetable Stock (hot)
  • 2 tbsp Olive Oil
  • 1/4 cup Nutritional Yeast or Parmesan
  • 3 oz Fresh Spinach
  • 1 whole Red Bell Pepper
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 tbsp Fresh Parsley