Autumn Butternut Squash Risotto

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Autumn Butternut Squash Risotto
Course Main Dish
Servings
people
Ingredients
  • 2 cups butternut squash, seeded and cubed
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 drizzle olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry, white wine
  • 2.5 cups vegetable broth
  • 2 cups spinach
  • 1/2 cup parmesan cheese, grated
Course Main Dish
Servings
people
Ingredients
  • 2 cups butternut squash, seeded and cubed
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 drizzle olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry, white wine
  • 2.5 cups vegetable broth
  • 2 cups spinach
  • 1/2 cup parmesan cheese, grated
Instructions
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Spread butternut squash evenly across the baking sheet. Spray with cooking spray and evenly season with sage, salt and pepper.
  3. Place squash in oven and roast for 20-25 minutes or until tender.
  4. While squash is roasting, drizzle a medium-sized pot with olive oil and warm over medium-high heat. When hot, add onion. Stirring occasionally, cook until onions are translucent, about 5 minutes. Add garlic and cook for 1-2 minutes.
  5. Add broth, wine, and rice to pot and bring to a boil. When boiling, stir, reduce heat and cover. Simmer for 20 minutes. For creamier rice, continue to stir throughout cooking process.
  6. Remove squash from oven. When rice is finished, toss with butternut squash, spinach, and parmesan. All to warm over low heat until spinach is wilted.
  7. Add additional salt and pepper to taste.
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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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