Quinoa Risotto with Butternut Squash

By CarlaJaneMcCarthy

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1/2″ cubes
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups quinoa
• 3 cups low sodium vegetable/chicken stock
• 2 cups spinach, chopped
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh sage, chopped
• 1/4 cup shredded Parmesan cheese
• salt and ground black pepper to taste
• Parmigiano Reggiano Cheese, shaved, for serving

Details

Adapted from buttercupandbourbon.com

Preparation

Step 1

Preheat the oven to 400°.

In a medium bowl, toss butternut squash cubes with 1 tablespoon olive oil. Season with salt and ground black pepper. Spread out the butternut squash cubes in one layer on a baking sheet. Roast in the oven until softened and lightly browned, about 25 – 30 minutes.

In a large non-stick skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium high heat. Add the onions and garlic to the skillet and cook until translucent, about 5 minutes.

Add the quinoa into the skillet with the onion mixture, stir around to coat the quinoa with the olive oil and butter. Toast over medium heat for about 2 minutes until there is a slight nutty fragrance to the mixture.

Add the chicken stock, 1/2 cup at a time, to skillet over medium-high heat until almost completely absorbed, stirring continuously. By the time you add the final 1/2 cup, quinoa should be almost completely cooked through, if not, continue to add more chicken stock, 1/2 cup at a time, until the quinoa is fully cooked through.

After the quinoa is cooked, add roasted butternut squash, sage, spinach, nutmeg, and salt and pepper. Stir to combine and let cook over low heat until the spinach begins to wilt. Add the shredded Parmesan to the quinoa risotto and stir until the cheese is combined and melts.

Serve topped with shaved Parmigiano Reggiano cheese, enjoy!