Roasted Butternut Squash Risotto

On Saturday, we spent most of the afternoon decorating our house and outdoor space for Christmas. While cooking was the last thing I wanted to do after a long day, I knew I had some leftover sage and arugula from this week's meals and some butternut squash just waiting to be roasted. This turned out to be the perfect meal for our date-night-in. This risotto is comforting and delicious. The cinnamon, cumin and nutmeg combine fantastically to warm the soul - perfect for this time of year. I served mine with a yummy side of brussels sprouts...look for that recipe later this week. Until then, enjoy!  

Ingredients

2 cups cubed (1/2-inch), peeled butternut squash

6 cups GF low sodium chicken stock

1/2 cup dry white wine

1 medium onion, chopped

1 TBSP unsalted butter

1 1/2 cups Arborio rice 

2 cloves garlic, minced 

1/2 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp cinnamon

5 tablespoons finely grated parmesan cheese

1 1/2 teaspoons chopped fresh sage

4 oz arugula or baby spinach (6 cups)

Preparation Instructions
Preheat oven to 400°F.

Combine squash with a TBSP of olive oil, nutmeg, salt and pepper on a roasting pan and in a single layer. Roast until tender and golden, about 40 minutes.

Start risotto after squash has been roasting 20 minutes. Bring stock to a boil over medium-high heat and keep warm over low heat.

In a large, heavy pot melt butter over medium-high heat. Add the onion and garlic, stirring, until softened, about 4 minutes. Add rice, cumin and cinnamon and cook, stirring, 3 minutes. Add the wine, stirring until the wine has almost evaporated, about 3 minutes.

Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

Remove from heat and stir in the cheese, sage, and arugula. Lastly and carefully, fold in the roasted butternut squash.

Serve risotto immediately.