Roasted Squash and Spinach Risotto

Roasted Squash and Spinach Risotto
Chef Brainy
What Started it all:
Squash, Spinach, flour, rice cooker

This vegetarian dish is a delightful combination of hearty roasted squash and nutritious spinach, creating a comforting and satisfying meal for four. It’s a perfect way to bring the family together over a delicious and healthy dinner.


  • 1 medium-sized squash
  • 2 cups of fresh spinach
  • 1 1/2 cups of Arborio rice
  • 4 cups of vegetable broth
  • 1/2 cup of flour
  • Olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Peel and dice the squash into small cubes. Place the squash cubes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 25-30 minutes or until golden and tender.
  3. In a large pan, heat a little olive oil over medium heat. Add the Arborio rice and flour, and stir for 1-2 minutes until the rice is well coated.
  4. Gradually add the vegetable broth to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and al dente.
  5. Stir in the fresh spinach and roasted squash cubes, allowing them to wilt and warm through.
  6. Season with salt and pepper to taste.
  7. Serve the risotto in bowls, garnish with some fresh spinach leaves, and a drizzle of olive oil.

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