Write Recipe For Vegan Butternut Squash Risotto With Leeks And Spinach In 500 Words

Butternut squash risotto with leeks and spinach is a delicious and satisfying vegetarian dish that's perfect for any cozy evening. This recipe serves four people and takes approximately 45 minutes to make.

Here are the ingredients you will need:

1 medium-sized butternut squash

1 tablespoon of olive oil

1 tablespoon of butter

2 leeks, sliced thinly

2 garlic cloves, minced

1 1/2 cups of Arborio rice

4 cups of vegetable broth

1/2 cup of dry white wine

1/2 cup of freshly grated parmesan cheese

2 cups of fresh spinach leaves, washed and chopped

Salt and pepper to taste

Step 1: Preheat the oven to 400°F. Peel and remove the seeds from the butternut squash. Cut it into small cubes and toss them in a bowl with a tablespoon of olive oil. Spread them out on a baking sheet and bake for 25-30 minutes, until tender.

Step 2: In a large pot, heat the butter over medium heat. Add the leeks and sauté for about 5 minutes, until they are soft and fragrant. Add the minced garlic and continue cooking for another minute.

Step 3: Add the Arborio rice to the pot and stir for a minute to toast it. Pour in the white wine and stir until it is absorbed by the rice.

Step 4: Add the vegetable broth to the pot, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This process should take about 20-25 minutes.

Step 5: When the rice is cooked, but still has a slight bite to it, add the roasted butternut squash, parmesan cheese, and chopped spinach. Stir until the cheese has melted and the spinach has wilted.

Step 6: Season with salt and pepper to taste. Serve immediately with additional parmesan cheese on top, if desired.

Butternut squash risotto with leeks and spinach is a comforting and hearty dish that's perfect for a cozy night in. It's a great way to enjoy the delicious flavor of butternut squash in a savory dish that will satisfy your taste buds. Enjoy!