Butternut Squash Risotto with Spinach and Toasted Pine Nuts
Creamy, comforting, and packed with flavor, this Butternut Squash Risotto with Spinach and Toasted Pine Nuts is the perfect dish for cozy evenings or special occasions. Featuring tender, caramelized butternut squash and vibrant baby spinach folded into creamy Arborio rice, this recipe balances wholesome ingredients with indulgent textures. The addition of dry white wine and Parmesan cheese lends a rich depth of flavor, while toasted pine nuts provide a delightful crunch. Finished with optional hints of fresh thyme and zesty lemon, this risotto is a sophisticated yet approachable take on a classic Italian dish. Whether you're hosting a dinner party or savoring a weeknight meal, this satisfying recipe pairs beautifully with a crisp salad or a glass of white wine. Ready in under an hour, it’s a culinary masterpiece you’ll want to make again and again.
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Ingredients
- 2 cups (peeled and diced into small cubes) Butternut squash
- 1 cup Arborio rice
- 2 cups Baby spinach leaves
- 4 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 0.5 cup (grated) Parmesan cheese
- 0.25 cup Pine nuts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece (finely diced) Shallot
- 2 cloves (minced) Garlic
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (freshly ground, or to taste) Black pepper
- 1 teaspoon (chopped, optional) Fresh thyme
- 0.5 teaspoon (optional, for garnish) Lemon zest
Directions
Step 1
Heat the chicken or vegetable stock in a saucepan over low heat. Keep it warm as you prepare the risotto.
Step 2
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the diced butternut squash and cook for 6-8 minutes, stirring occasionally, until the squash is tender and lightly caramelized. Remove the squash and set aside.
Step 3
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the shallot and cook for 2 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Step 4
Add the Arborio rice to the skillet and stir for 2 minutes to lightly toast the grains and coat them in the butter and oil mixture.
Step 5
Deglaze the pan with the white wine, stirring constantly until the wine is almost entirely absorbed.
Step 6
Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently and allowing the liquid to fully absorb before adding more. Continue this process, which should take about 20-25 minutes, until the rice is tender and creamy.
Step 7
When the rice is nearly done, stir in the cooked butternut squash and fresh spinach leaves. Cook for another 2-3 minutes until the spinach is wilted.
Step 8
Remove the skillet from heat. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. If using, add the chopped fresh thyme for extra flavor.
Step 9
In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown and fragrant. Be careful not to burn them.
Step 10
Plate the risotto in serving bowls or plates. Garnish with the toasted pine nuts and optional lemon zest for a bright finish. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1919.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1507.8 |
| Total Fat 92.5g | 0% |
| Saturated Fat 29.6g | 0% |
| Polyunsaturated Fat 14.2g | |
| Cholesterol 106.5mg | 0% |
| Sodium 5008.1mg | 0% |
| Total Carbohydrate 123.8g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 16.0g | |
| Protein 37.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 767.3mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 2079.1mg | 0% |
Source of Calories