In case you missed it the other day, Punxsutawney Phil saw his shadow, so according to him we still have 6 more weeks of winter, which means you still have plenty of time to make this warm and earthy risotto.
Any type of winter squash could be used in this recipe such as acorn, pumpkin, delicata and even sweet potatoes, but as I mentioned in my previous post I told you how much I adored butternut squash, so now pair that with spinach and earthy crimini mushrooms and you have the makings of a wonderful and hearty risotto!
I like to have my squash roasted and ready beforehand and towards the end of cooking the risotto I just toss it all in along with sliced mushrooms and fresh torn spinach. Kale would be good as well if you want to replace the spinach.
This easily could be a one pot meal or served as an individual side. Risotto is so easy to mold, while it’s warm it takes on the shape of whatever you place it in, whether it’s a tiny bowl or ramekin, I’ve even used a spring form pan to mold a whole pot of risotto, after it cools slightly you can release the spring and then cut it into wedges.
Here’s the ingredients:
1 1/2 cups of Arborio rice*** 4 cups of chicken or veggie stock, simmering hot on stove*** 2 cloves of minced garlic***1/2 of chopped onion***fresh thyme*** 1/2 cup white wine*** 3 cups of roasted medium diced butternut squash***1 1/2 cups of sliced crimini mushrooms*** 1 large handful of fresh torn baby spinach*** 1/2 cup of grated Parmesan cheese.
Here’s what you do:
In a heavy pot on medium heat, drizzle bottom with olive oil and 1 T of butter, toss in the onion and garlic and saute. Next toss in the rice and season with fresh thyme, salt and pepper, cook rice until you see a light golden color. De glaze with the wine, letting it cook down.
By ladle fulls, start adding stock stirring until it’s absorbed into the rice, keep adding stock and stirring. Towards the end, add in your squash, mushrooms and spinach, gently stirring until all stock is gone. Turn of the heat, toss in your cheese, and a little drizzle more of the olive oil. Taste for salt and pepper.
Enjoy and Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This sounds amazing and I wld eat by itself as a meal but my husband has to have meat so any suggestions on a meat to go along with this wld be wonderful!
Thank You :))
Jammie
A pork roast would be great Jammie
That looks so good. I will definitely try it soon. I’m adding squash to my shopping list.
The risotto looks really lovely, perfectly comforting for winter! I love the butternut squash addition there!
Marie – Just got back and have to catch up on all my favorite blogs, including yours. Wow, that risotto looks like a food magazine photographed it. You always manage to capture such good light. AND it looks delicious too.
One of these days I am going to give Risotto a try. When I do, I am going to use your recipe. Sounds delish!
Sorry about the winter thing Marie, it’s been pretty cold there, no?
Your risotto looks so good. I like how you molded the portions.
LL
Hi Marie!
This looks fantastic! My husband LOVES risotto!
Hope all is well … how is the bambina?
Hugs, Pat
This risotto looks delicious, but I admit I can’t wait for spring risottos, too! 🙂
What a gorgeous winter risotto. I can’t wait to try it! I would make it right now but I am missing criminis and we have are snowed in! Thanks for the recipe Marie!
What a beautiful risotto, Marie. Phil and I are coming to your house for dinner!
Risotto is one of my favorite dishes to play with. No matter what time of year, you can find something good to put in it.
It must be going around because I just did a butternut squash risotto too! I’ll post soon, but I love your use of kale too here. Next time!
I’m so thankful to that little varmint.. I love winter.. especially when it gives us hearty dishes like this Marie!! Yumm. I love risotto and this looks so healthy too! Why can’t Italian food come with no fat and no calories? 🙁
So you want to hear something funny.. I loved Chicago so much that I keep a weather page, as well as for Temecula, and Italy.. and England on my ipod touch weather screen.
You have lots of snow my friend!! 🙂 🙂
xoxoxoxoxox
Your risotto looks delicious and has all of my favorite veggies.
Such a comforting dish since winter is still here for 8 more weeks..here in the West so far it feels like it has never arrived. Rissia is even donating sbnow for the Olympics…
Wow! This looks fantastic, Marie! The colors just pop. The perfect dish to wait out Winter.
I can hardly wait for winter….I suppose I can make this now, but then my veggies would not be at their peak….. I want my end result to be as perfect as yours…..so I’ll wait a while longer!!!!
Marie, everything you cook looks so good and this is no exception. How yummy! Just perfect for winter.
How seriously delicious! Butternut squash is one of my favorite veggies. And risotto is one of my favorite dishes! I will definitely be making this soon.
Such a beautiful dish, and it’s just what I’m craving, something hearty but not too heavy at the same time. Love the way you write your recipes.
I love risotto any time of year, but the mixture of the mushrooms and squash and spinach sounds wonderful. It’s very pretty as well!
Wow, now I don’t mind that Phil saw his shadow, if this will be on the menu sometime during the next six weeks. This looks amazing and I bet it taste good, too.
Great recipe…. thanks, I’ll go throw another log on the fire.