A delightful twist on the classic risotto, featuring creamy butternut squash, fresh spinach, and a crunchy almond topping.
Heat olive oil in a large skillet over medium heat. Add the diced butternut squash and cook until golden and tender, stirring occasionally.
Ensure the squash is evenly diced for uniform cooking.
Transfer the cooked squash to a bowl and set aside. In the same skillet, add the spinach and cook until wilted.
Cover the skillet briefly to help the spinach wilt faster.
In the skillet, melt butter and sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the arborio rice to the skillet and toast for a few minutes. Pour in the white wine and cook until absorbed.
Toasting the rice enhances its nutty flavor.
Gradually add the hot vegetable broth to the rice, one ladle at a time, stirring constantly until absorbed before adding more.
Stirring constantly helps release the starch from the rice, making the risotto creamy.
Once the rice is al dente, stir in the cooked squash, spinach, Parmesan cheese, sage, and nutmeg. Season with salt and pepper.
Adjust the seasoning to taste before serving.
Serve the risotto topped with toasted almonds for a delightful crunch.
Toast the almonds just before serving for maximum flavor.
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