Roasted Butternut Squash and Spinach Risotto – GFCFSF

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Roasted Butternut Squash and Spinach Risotto - GFCFSF

4 tablespoons olive oil
4 cloves garlic, minced
1 medium sweet onion, chopped
1.5 cups risotto rice
1 pinch saffron threads
7 cups vegetable or chicken stock
1.5 lbs Butternut Squash
1 10-ounce pkg frozen spinach (or fresh, cooked down), drained dry
1/4 cup pine nuts (don't buy Pine Nuts from China, they are toxic)
15 sage leaves
4 tablespoons olive oil
salt and pepper

Cut squash in half, lengthwise. Remove seeds. Slice into 1 inch slices, place on roasting pan. Spray lightly with oil, then season with salt and pepper. Roast at 400 for 20 minutes or until squash is fork-tender. When cool, remove meat from peel and chop meat into bite size pieces.

Heat 4 tablespoons olive oil in pot. Add garlic and onion over medium heat until onions are translucent. Add rice, stir well and cook for 5 minutes. Do not let rice brown. Add in saffron, stir and continue to cook 3 minutes. Add 1 cup of stock and stir well. Keep stirring every 2 minutes until rice has absorbed all the stock, then add one more cup. Stir well continue the pattern until you have used 6 of the 7 cups and the rice is cooked through.

Add the last cup of stock, spinach and chopped squash. Stir well and let heat through.

In dry pan, place pine nuts and toast lightly, stirring constantly. Pine nuts burn quick so keep an eye on them. Remove to plate.

In same pan, add 4 tablespoons olive oil and heat on medium high. When hot, add in sage leaves and cook until browned but NOT burnt. Remove leaves and save oil.

Dish risotto into bowls, top with pine nuts and drizzle with sage oil. Enjoy!