Grace McNeil's Butternut Squash & Spinach Risotto

 

As shared by Hugh Jackman from his mother's handwritten recipe book.

This is a classic, comforting risotto that relies on the sweetness of roasted or simmered butternut squash and the freshness of baby spinach.

Ingredients

3 oz Butter

1 Onion, finely chopped

2 cups Arborio rice

1/2 glass Dry white wine

2 cups Butternut squash, cut into small cubes

Hot vegetable stock (approx. 2 pints / 1.2 liters)

Salt and pepper to taste

1/2 cup Freshly grated Parmesan cheese (plus extra for serving)

1 bag Baby spinach

Instructions

Sauté the Aromatics: Melt the butter in a large risotto pan or wok. Add the finely chopped onion and cook gently until soft, but do not let it brown.

Toast the Rice: Add the Arborio rice to the pan and stir well to ensure every grain is coated in the butter.

Deglaze: Pour in the white wine and stir until the liquid has been mostly absorbed by the rice.

Add the Squash: Add the cubed butternut squash and stir well to combine.

The Risotto Method: Pour in enough hot vegetable stock to just cover the ingredients. Turn the heat down to a simmer.

Simmer and Stir: Continue to stir from time to time. As the rice absorbs the liquid, add more hot stock a ladleful at a time. The whole process should take about 30 minutes until the rice is creamy and the squash is tender.

Finish: Once the rice is cooked, stir in the baby spinach—the heat from the rice will wilt it almost instantly.

Season: Stir in the 1/2 cup of grated Parmesan and season with salt and pepper to taste.

Serve: Serve immediately with an extra sprinkle of Parmesan on top.

Tips for Success

The Stock: Always keep your stock at a low simmer in a separate pot. Adding cold stock to the pan will drop the temperature and slow down the cooking process.

The Squash: If you prefer a smoother texture, you can steam and mash half of the squash before adding it, while keeping the other half in cubes for "bites" of texture.