Butternut Squash & Spinach Risotto (No Cheese)

Name: Butternut Squash & Spinach Risotto (No Cheese)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2–3
Cuisine: Italian-inspired
Ingredients: 1 cup Arborio rice; 3–4 cups chicken broth, kept warm (plus a little extra as needed); 2 cups butternut squash, diced 1/2-inch; 1 shallot, finely minced (or 1/4 small onion, finely minced); 3 big handfuls spinach; 3–4 tbsp olive oil, plus more to finish; 1/3 cup dry white wine (optional); Kosher salt; Freshly ground black pepper; Optional: lemon wedge (or 1 tsp vinegar), pinch of chili flakes

Jesse Wolf

A creamy, glossy risotto built on sweet, browned butternut squash and tender spinach—finished with a generous olive-oil swirl instead of cheese. Keeping the broth hot and adding it gradually gives you that classic “loose lava” texture. It’s cozy enough for a weeknight dinner but polished enough to serve to guests, with optional white wine and a bright lemony finish to lift the sweetness.

weeknight
vegetarian-optional
comfort food
no-cheese

40 min total · 10 min prep · 30 min cook

Serves 2–3

520 kcal · 10g protein · 78g carbs · 18g fat total

Wide skillet or sauté pan · Small saucepan · Ladle

Ingredients

Instructions

Prep

Warm the broth in a small saucepan until steaming (not boiling) and keep it hot over low heat.

Dice the squash into small, even 1/2-inch pieces so it cooks quickly and stirs in neatly.

Cook the risotto

In a wide skillet or sauté pan, heat 2 tbsp olive oil over medium-high. Add the squash and a pinch of salt. Cook, stirring occasionally, until browned in spots and just tender—when a knife slips in with light resistance—8–12 minutes. Transfer squash to a bowl.

Reduce heat to medium. Add 1 tbsp olive oil, then the shallot and a pinch of salt. Cook until soft and sweet-smelling, 2–3 minutes; avoid browning.

Add the Arborio rice and stir constantly until the grains look slightly translucent at the edges and smell nutty, 1–2 minutes.

If using wine, pour it in and stir, scraping up any browned bits, until the pan is nearly dry.

Add about 1/2 cup (a ladle) of hot broth. Stir often until the liquid is mostly absorbed and a spoon leaves a brief trail on the pan.

Continue adding hot broth a ladle at a time, keeping the risotto at a steady gentle simmer (quiet bubbling, not a hard boil). Stir frequently, adding the next ladle when the previous is mostly absorbed.

Start tasting at about 16 minutes. When the rice is creamy around the edges but still has a firm center (al dente), usually 18–22 minutes total, stir in the cooked squash.

Turn off the heat. Stir in the spinach until just wilted.

Finish with 1–2 tbsp olive oil for a glossy, rich texture. Season with salt and lots of black pepper. Aim for a loose “lava” consistency; if it tightens up, loosen with a splash of hot broth and stir.

Tip: Risotto continues thickening off the heat—err on the looser side in the pan.

Serve

Spoon into warm bowls. If you like, brighten with a squeeze of lemon (or a teaspoon of vinegar) and/or a pinch of chili flakes.

Notes

Broth: chicken broth gives the best depth, but vegetable broth works 1:1 for a vegetarian version. No-cheese richness: finishing with good olive oil is the point—use your best bottle. Wine: optional; if skipping, add a small splash of broth and keep going. Make-ahead: risotto is best right away; leftovers thicken. Reheat gently with a splash of broth or water, stirring until creamy again. Flavor boost: a squeeze of lemon or a teaspoon of vinegar at the end sharpens the sweetness of the squash.