Risotto with Butternut Squash and Spinach
My son found this recipe on the food network but it was loaded with heavy cheeses and fatty chicken broth. He made some healthy changes by eliminating the cheese and using vegetable broth and it was so delicious, it became one of our favorite mid-winter dishes when butternut squash is still available and spinach is growing in our greenhouse.
- 2 T coconut oil or olive oil
- 1 handful of fresh sage leaves
- 1 onion chopped
- 3 cloves of garlic, minced
- 2 C peeled and chopped butternut squash
- 1 ½ C Arborio rice
- ¼ C dry white wine (optional)
- 4 C vegetable broth
- 2 C of fresh spinach
- Sea salt and fresh ground pepper to taste
Heat the vegetable broth in a separate saucepan.
Sautee sage, onion and garlic for about 1 minute in oil until it softens or turns lightly brown. Add the butternut squash and 1 tsp salt and cook for about 5 minutes until the squash begins to soften. Add the rice and about 1 cup of broth and stir often until the broth absorbs. Continue to add more broth and the wine, one cup at a time, allowing each cup to absorb into the rice and squash while stirring often. As you finish using the remaining broth and wine, the rice should be done cooking. Add the spinach and stir in until the spinach softens. Add additional salt and pepper as needed, remove from the heat and enjoy.