top of page
< Back

Veg Butternut Squash Risotto with Leeks and Spinach

Butternut Squash Risotto with Leeks and Spinach is a rich and creamy dish that perfectly encapsulates the flavors of fall. This risotto starts with the sweet, nutty essence of butternut squash, which is roasted to enhance its flavor and then pureed or cubed to be stirred into the risotto, lending it a vibrant orange hue and a smooth, velvety texture.

Veg Butternut Squash Risotto with Leeks and Spinach

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large leek, white and light green parts only, cleaned and sliced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine
• 2 cups fresh spinach leaves, roughly chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh thyme for garnish (optional)

bottom of page