It’s a Bloghop and #squashlove time. What fun!
I decided to try something completely different with butternut squash this time. I’ve stuffed it, made soup out of it, roasted it, you name it. While searching the internet for new and creative ways to cook with butternut squash, I found this wonderful recipe for risotto from the Barefoot Contessa. I thought this is different – I must try it. I modified it to be vegan, took out all the butter and added some spinach.
This dish is creamy, flavorful and can be eaten as a meal, a side or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer.
This recipe is adapted from The Barefoot Contessa: Saffron Risotto with Butternut Squash
Saffron Risotto with Butternut Squash and Spinach
Yield: 4-6 servings
Ingredients:
2 cups butternut squash, peeled and cubed
1 small onion, chopped
2-3 cloves garlic, minced
1/2 cup dry white wine
6-8 cups no salt added or low sodium vegetable stock
1 1/2 cups Arborio rice
2 cups baby spinach
1 tsp saffron threads
2 tbsp chopped chives
Fresh black pepper, to taste
Directions:
Preheat oven to 400 degrees F.
Place squash on non-stick baking tray and bake for 20 minutes or until tender.
Meanwhile, heat the vegetable stock on low heat in small saucepan.
In a 3 quart saute pan, add the chopped onion and garlic with 1 tablespoon of vegetable stock. Water saute onions and garlic for about five minutes on medium to medium-low heat until onions are translucent.
Add the rice to the onions and stir. Add the white wine and cook, stirring until wine has been absorbed into rice.
Add two ladles of vegetable stock to the rice with saffron and black pepper. Cover and simmer until the stock has been absorbed.
Continue to add a couple more ladles of stock, each time cover and stir until most of the stock is absorbed. Continue to do this until the rice is tender, but still al dente, about 30 minutes.
When rice is done, remove from heat and add the roasted squash cubes and spinach. Stir until the spinach is slightly wilted. Garnish with chopped chives and serve.
What’s your favorite way to cook butternut squash?
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21 Responses to Squash Bloghop: Saffron Risotto with Butternut Squash and Spinach
About Me
Hello, my name is Jennifer. I am the author and photographer of Virtually Vegan Mama. This site will chronicle my journey creating nutrient-rich, great tasting vegan cuisine. My goal is to make a plant-based diet so easy and delicious to follow that the whole family can incorporate it into their lives. I’m building a family cookbook and sharing it with you.Foodista
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LOVE the idea of butternut with creamy rice! what a delicious idea for the fall.
btw, what kind of stock to you use? i have a hard time finding one that is low in sodium! sending some #squashlove to you.
Thanks for putting this all together =) Kitchen Basics makes a no salt added stock and you can buy it @ WF or S&S =)
xoxo
Happy to meet you via Squash Love, Jennifer!
I am a Ina Garten’s recipes, and I trust what you have made is yummy! Thank you for sharing!
Happy to meet you as well. =) Loving the #squashlove bloghop!
So lovely! And sounds delish.
Thanks Regan =)
Looking forward to checking out your #squashlove recipe!
looks so yummy and creamy! thanks making me see the beauty of vegetarian dishes!
glad to be cooking along with you at #squashlove. looking forward for more!
Thanks for stopping by…glad to meet all you new wonderful bloggers through #squashlove
love that gorgeous creamy color.. and i love saffron. yay for fun and new squash recipe!
#squashlove is turing out to be loads of fun…so many wonderful recipes to check out!
Thanks for stopping by RIcha =)
Jen
Looks delicious! I made a similar squash risotto while teaching a vegan friend how to cook. I love the versatility of risotto. Beautiful!
Hi Jessica,
I love risotto too and thought this was definitely different and worth a try…so yummy!
Jen
I really need to try adding squash to risotto! This looks so creamy and delicious. Great job
I’m not a blogger but I AM a butternut squash lover and this looks yummy! I’m going to try it soon!
I want to make this again and use it to stuff mushrooms for a great appetizer…let me know how the recipe works out for you =)
Thanks for stopping by and leaving a comment..I appreciate it.
Jen
Great choice by picking an Ina Garten recipe. I like her recipes as they are easy to follow. this risotto sings autumn to me, and i would imagine it to be flavorful and creamy.
great to meet you jennifer,
malou
I love me some butternut squash! But I’m always terrified to make anything with it on my own. I’m always convinced I’ll screw it up and it would never be good coming out of my own oven. WTF is wrong with me?
Yum! This looks delish! I’m glad I found your site through #squashlove Blog Hop. It helps to know I have yet another vegan resource for recipe and inspiration. More power to you!
I love roasted butternut squash risotto, and your pretty version looks scrummy. Glad to see you in bloghop! I do lots of vegan stuff for my cancer nutrition blog and butternut squash is a top source of anti-cancer beta-carotene.
You dish is so beautiful, and the colors are so viberant! Love butternut risotto! My favorite way to enjoy is butternut squash is simple, simple…mashed and mixed with butter, salt and pepper. But butternut squash is my most favorite squash:-) Hugs, Terra
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