Ingredients
4
cups vegetable broth
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
2
cups ready-to-use cubed fresh butternut squash (from 16-oz package)
1/4
cup dry white wine or vegetable broth
1
cup uncooked Arborio or regular long-grain rice
1
tablespoon garlic-and-herb seasoning
1
cup grated Parmesan cheese
1
bag (4 1/2 oz) fresh baby spinach leaves
Preparation
In 1 1/2 quart saucepan, heat vegetable broth over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and squash in oil 3 minutes, stirring occasionally, just until onion starts to soften. Add wine; cook until liquid is almost completely evaporated. Stir in rice and 1 teaspoon of the garlic-and-herb seasoning; cook 2 minutes, stirring frequently, until light brown.
Stir in 1 cup hot broth. Cook uncovered about 3 minutes, stirring frequently, until broth is absorbed; repeat with 2 more cups broth, adding 1 cup at a time. Stir in remaining 1 cup broth. Cook about 3 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in remaining 2 teaspoons garlic-and-herb seasoning, the cheese and spinach just until spinach wilts. Serve immediately.
