Risotto with Squash and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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an experiment Ingredients:
3 lb butternut squash, peeled, seeded and cubed |
3 tbsp olive oil, divided |
1 tsp ground cumin |
2 tsp salt, divided |
1/2 tsp ground allspice |
1/2 tsp ground coriander |
1/4 tsp black pepper |
1 onion, sliced thin |
1 tsp sugar |
1 1/2 cup arborio rice, uncooked |
5 cup chicken stock |
2 oz mozzarella cheese |
4 cup fresh spinach |
Directions:
1. Preheat oven to 425 degrees.
2. Toss squash with 2 tbsp oil, cumin, 1 tsp salt, allspice, coriander and pepper.
3. Spread on a baking sheet and roast for 40 minutes, turning every 10 minutes.
4. Heat remaining oil in a large pan. Over medium heat sautee onion and garlic until soft. Sprinkle remaining slat and sugar. Sautee 3 minutes longer.
5. Stir in rice. Coat with oil and cook 2 to 3 minutes. Add 1 1/4 cup broth and stir constantly until liquid is absorbed. Stir in squash and 3 cups more broth. Bring to vigorous simmer. Reduce heat to medium low and cook 15 minutes, stirring occasionally.
6. Stir in remaining broth, spinach and cheese. Cook until rice is soft.
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