Squash Bloghop: Saffron Risotto with Butternut Squash and Spinach

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

Printable Recipe

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?

Come join the fun and Bloghop with us.

November is #squashlove month!
Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. The twitter hashtag is #squashlove :).

 

21 comments

    • Jennifer says:

      Thanks for putting this all together =) Kitchen Basics makes a no salt added stock and you can buy it @ WF or S&S =)

      xoxo

    • Jennifer says:

      #squashlove is turing out to be loads of fun…so many wonderful recipes to check out!

      Thanks for stopping by RIcha =)

      Jen

    • Jennifer says:

      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

  1. skip to malou says:

    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

  2. Richgail says:

    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!

  3. kellie @foodtoglow says:

    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.

  4. Terra says:

    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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