Butternut Squash Risotto

Updated at: Thu, 17 Aug 2023 13:53:24 GMT

Step 1

In 1.5-quart saucepan, heat broth over medium-high heat just until simmering.

Step 2

Keep broth at a simmer.

Step 3

In 5-quart Dutch oven, heat oil over medium-high heat.

Step 4

Cook onion and squash in oil 3 minutes, stirring occasionally, just until onion starts to soften.

Step 5

Add wine: cook until liquid is almost completely evaporated.

Step 6

Stir in rice and 1 teaspoon of the garlic-and- herb seasoning.

Step 7

Cook 2 minutes, stirring frequently, until light brown.

Step 8

Stir in 1 cup of the hot broth.

Step 9

Cook uncovered about 3 minutes, stirring frequently, until broth is absorbed; repeat with 2 more cups broth, adding 1 cup at a time.

Step 10

Stir in remaining I cup broth

Step 11

Cook about 3 minutes longer, stirring frequently, until rice is just tender and mixture is creamy.

Step 12

Add remaining 2 teaspoons garlic-and-herb seasoning, the cheese and spinach

Step 13

Cook and stir just until spinach wilts.

Step 14

Serve immediately.

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