Butternut Squash & Spinach Risotto

178

Can I tell you how well the sweetness melded with the nutmeg, and salt in this risotto?

2
-6 cups vegetable broth
1 tbsp EVOO
1 small onion, chopped
1 cup arborio rice
½ cup dry white wine
Pinch nutmeg
1 cup butternut squash, peeled, diced & roasted
2 cups fresh baby spinach leaves
1 tbsn butter
1 cup grated, parmesan cheese
1tsp salt (adittional & Pepper to taste)
Heat broth in a saucepan, and keep warm over low heat while cooking. In a large saucepan sauté onions in oil until they are translucent, about 3-5 minutes. Stir in rice, and cook for 1-2 minutes. Add wine,...
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Nutritions

Calories
2277

Sodium
3302mg
137% DV

Fat
200g
309% DV

Protein
24g
48% DV

Carbs
112g
38% DV

Fiber
19g
77% DV