Tastebuds does it again! After receiving this month’s Tastebuds Subscription, I wanted to give this recipe a try, as I have not really eaten butternut squash on a regular basis. I tried it once, but I did not really care for that recipe so I wanted to give this one a try as it was definitely up my alley. I mean, risotto! When cooked properly, there is a nice bite to the rice with a creaminess that is spectacular.
I got to try out a new seasoning, Thyme & Onion, one of the reasons I love the Tastebuds Subscription. You receive several seasonings with recipes, plus ideas on how to use the seasonings left over on a whole bunch of other items. The recipes this month are great, and every single one of them were recipes I had not thought to try before. Even though I am always making videos, I have a tendency to fall into a recipe rut, just like anyone else. I love receiving the seasonings and recipe ideas each month, and I would encourage you to give them a try. We also have a Holiday Dinner Box Each box contains four seasonings, a holiday scraper, and six recipes. The seasonings and recipes can be used all at once as a fabulous dinner for twelve or you can use them just for your family or enjoy them as individual recipes. It’s a great gift for anyone in your life who likes to cook or wants instant holiday meal inspiration! Recipes include variations and alternatives for vegetarians, people with special dietary needs, or picky eaters.
Let’s jump right in and make our risotto!
What you’ll need:
- One medium butternut squash, peeled, seeded, and cut into 1/2 in pieces (about to- 2 1/2 lb)
- 2 tbsp olive oil, divided
- 2 tbsp Thyme & Onion seasoning, divided
- 4 cups chicken broth
- 1 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, pressed
- 1 cup uncooked arborio rice
- 1/4 cup dry white wine
- 2 oz fresh Parmesan cheese finely grated (1/2 cup)
- 1 pkg (5 oz) baby spinach leaves
Pre-heat your oven to 450 degrees. Combine squash with 1 tablespoon oil and 1 tbsp of thyme and onion seasoning, spread on two large baking sheet. Roast until the squash is very tender, about 25-30 minutes.
Meanwhile, at the broth to a saucepan. Bring to a boil and reduce the heat, keeping warm over low heat.
Chop your onion and press the garlic.
Heat the remaining oil and butter in a 12-inch skillet. Add the onion, garlic, rice and remaining seasoning. Cook, uncovered, for three-four minutes, or until the rice is lightly toasted, stirring frequently.
Add the wine and stir until it is absorbed.
Add about 1/2 cup of the broth from the saucepan to the rice mixture and stir occasionally until the broth is absorbed. Repeat until you have about 1/2 cup broth left, about 20-25 minutes.
Remember to grate your Parmesan cheese!
When the squash is done, set aside half for garnish. Add the remaining squash and remaining 1/2 cup broth to a bowl and mash.
Stir the cheese and mashed squash into the rice mixture.
Top with the spinach and cover. Cook 1-2 minutes, or until the spinach is wilted. Stir to combine.
Serve with the reserved roasted squash.
All done! Please let me know if you try this recipe, and how it turns out. The flavor was amazing and the butternut squash not only gave a nice flavor but a really beautiful color to the risotto. We will definitely make this again!
My recipe video is at the bottom of this post.
Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!
