Spinach Risotto with Butternut Squash

August 6, 2009

Heat 3 cups vegetable or chicken broth.

Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.

Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.

Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.

Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.

Plate risotto and serve with squash.

Filed under: Recipes - Main Dish

Tags: acorn squash, broth, onion, risotto, spinach