This hearty risotto features brown rice, butternut squash, and spinach, enriched with Parmesan and an optional egg topping. It’s a wholesome dish perfect for a comforting meal.
Prep Time: 8 hours (for soaking rice)
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Yield: 4 servings
Ingredients:
• 1 cup short-grain brown rice
• ½ tablespoon (3 milliliters) olive oil
• ¼ cup yellow onion, finely diced
• 1½ cups frozen butternut squash, cubed
• 1 teaspoon rubbed sage
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1¾ cups (441 milliliters) low-sodium vegetable broth
• 1½ cups fresh baby spinach leaves, packed
• ½ ounce Parmesan cheese, grated
• 4 large eggs (optional), cooked to your liking
Directions:
1. Preparation:
• Wash your hands thoroughly.
• Soak the brown rice overnight in a medium-sized glass bowl filled with water. After soaking, drain the rice using a strainer.
2. Cook the Risotto:
• Heat the olive oil in a large saucepan over medium heat.
• Add the diced onion and sauté for 3 to 4 minutes until translucent.
• Stir in the butternut squash, sage, garlic powder, and salt, and sauté for an additional 2 minutes.
• Add the soaked brown rice and vegetable broth. Increase the heat to medium-high and bring to a boil.
• Once boiling, reduce the heat to medium-low, cover with a lid, and let simmer for 15 to 20 minutes, stirring occasionally, until the rice is al dente.
3. Finish the Dish:
• Stir in the spinach and grated Parmesan cheese until the spinach wilts and the cheese melts.
• If using, prepare the eggs as desired (poached, fried, or boiled).
4. Serve:
• Divide the risotto evenly among four bowls.
• Top each serving with a cooked egg if desired.
Nutrition Information Per Serving (¾ cup risotto, 177 grams; plus optional egg, 50 grams):
• Calories: 308
• Total Fat: 9g
• Saturated Fat: 2.5g
• Cholesterol: 216mg (with egg)
• Sodium: 391mg
• Carbohydrates: 48g
• Fiber: 5g
• Sugars: 3g
• Protein: 13g
FAQs
1. What is butternut squash and spinach risotto?
Butternut squash and spinach risotto is a creamy rice dish made by slowly cooking Arborio rice with roasted butternut squash and fresh spinach until tender and flavorful. It’s a comforting, nutrient-packed one-pot meal.
2. Is butternut squash and spinach risotto healthy?
Yes. This risotto combines fiber and antioxidants from butternut squash and spinach with whole grains for sustained energy, digestion support, and balanced nutrition.
3. Can this risotto help with digestion and gut health?
Absolutely. Butternut squash is high in dietary fiber, which helps promote healthy digestion and satiety. Adding spinach increases fiber and micronutrients further.
4. Is this recipe suitable for vegetarians, and can it be made vegan?
Yes, it can be vegetarian and vegan by using vegetable broth and vegan cheese or plant-based alternatives.
5. How long does it take to make butternut squash and spinach risotto?
Most recipes take about 30–45 minutes from prep to finish, depending on roasting time and how tender you want the squash.
6. Can I prepare this risotto ahead of time?
Yes, you can cook the rice and vegetables in advance and gently reheat them with a splash of broth to restore their creaminess before serving.
7. What can I serve with this risotto?
This risotto pairs well with grilled proteins like chicken or tofu, fresh salad, or roasted vegetables for a complete meal.
8. Is butternut squash good for weight management?
Yes, butternut squash is low in calories and rich in fiber, which helps keep you full longer and supports healthy weight management
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