A simple, risotto bursting with flavor with butternut squash, bell pepper, and spinach.

The formula is straightforward and simple, not requiring wine or cheese as risotto traditionally does, which keeps it friendly for certain dietary restrictions. Wine and cheese can certainly be added though, fear not!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Butternut Squash Risotto

Name: Butternut Squash Risotto
Cook time: 50 min
Total time: 50 min
Cuisine: Italian American
Ingredients: 2 Tbsp / 28g oil; 2 cloves garlic, peeled and minced; 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash); 1 medium onion, chopped; 1 large red bell pepper, seeded and chopped; 7 oz / 200g arborio rice; 2 cups / 500ml vegetable broth; about 3 oz / 100g spinach, chopped or whole

Serves 2-4

Ingredients:

2 Tbsp / 28g oil
2 cloves garlic, peeled and minced
10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
7 oz / 200g arborio rice
1 pint / 500ml vegetable broth
about 3 oz / 100g spinach, chopped or whole

Directions:

In a large pan over medium-low heat, add the oil and garlic and simmer until fragrant, about a minute.
Add the squash, onion, and bell pepper and cook until squash begins to soften.
Add the rice and stir around to toast, about 1-2 minutes.
Add stock and simmer for 15-20 minutes, stirring frequently. If the rice starts to cook dry, add more water or stock as needed.
Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted.
Serve immediately.

Jenny’s Notes:

Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even pumpkin! (The fresh kind you have to peel and cube, not the puréed and canned kind, silly.)
If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth (or more or less depending on how winey you’re feeling.) Add it in between steps 3 and 4, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock.
When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take.
If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

risotto, fall recipe, butternut squash, gluten-free dinner

main course

Italian American

Yield: 2-4

Author: Jennyblogs

Butternut Squash Risotto

Creamy delicious risotto featuring squash, bell peppers, and spinach, made with or without wine as you wish. Gluten-Free.

Prep time: Cook time: 50 MTotal time: 50 M

Ingredients:

2 Tbsp / 28g oil
2 cloves garlic, peeled and minced
10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
7 oz / 200g arborio rice
2 cups / 500ml vegetable broth
about 3 oz / 100g spinach, chopped or whole

Instructions:

In a large pan over medium-low heat, add the oil and garlic and simmer until fragrant, about a minute.
Add the squash, onion, and bell pepper and cook until squash begins to soften.
Add the rice and stir around to toast, about 1-2 minutes.
Add stock and simmer for 15-20 minutes, stirring frequently. If the rice starts to cook dry, add more water or stock as needed.
Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted.
Serve immediately.

Notes:

Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even pumpkin! (The fresh kind you have to peel and cube, not the puréed and canned kind, silly.) If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth (or more or less depending on how winey you’re feeling.) Add it in between steps 3 and 4, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock. When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Calories

380.32

Fat (grams)

14.84

Sat. Fat (grams)

1.12

Carbs (grams)

58.29

Fiber (grams)

7.41

Net carbs

50.88