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Risotto rice w/ garlicky spinach, roasted butternut squash, & toasted walnuts ??
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Hi friends! My amazing momma has been poorly so have been making some yummy comfort food recipes to cheer things up. Hope you enjoy this cozy rice dish! ??
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1 tbsp oil
3 cups diced butternut squash about 1cm
1/2 teaspoon salt and garlic powder
1 tbsp vegan butter or oil
Dash salt and pepper
Two shallots finely chopped
1 and 1/4 cups arborio rice
1/3 cup white wine
1/4 teaspoon ground nutmeg
1 teaspoon dried tarragon
5 to 6 cups vegetable broth
Garlicky spinach:
One teaspoon olive oil
4 cloves garlic minced
Two large handfuls baby spinach
1/4 teaspoon salt and pepper
Cok garlic and oil for about 1 minute then add spinach salt and pepper.
Garnish
1/3 cup walnuts toasted chopped
2 tablespoons finely chopped fresh parsley
Roast the butternut squash sprinkled with the salt and garlic powder and olive oil in a 400-degree oven for about 25 minutes or until tender, flipping halfway and careful not to burn.
Meanwhile, in a large pan, add oil or butter and shallots with salt and pepper, cook for about 5 minutes stirring frequently. Add rice, cook for an additional 3 minutes toasting the rice, stirring. Add the white wine, cook until absorbed. Add the nutmeg and tarragon. Add the broth one cup at a time, stirring often and adding more broth when it has been absorbed until rice is softened. Add the roasted butternut squash, the garlicky spinach, and top with the toasted walnuts. Sprinkle with fresh parsley. ??
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