New York City was the first place I ever ate risotto ~ at Risotteria, which offers gluten free bread sticks, pizzas, and paninis as well.  My first risotto dish there had feta cheese, and olives in it.  It was really delicious, and inspired me to try some different risotto dishes.  I haven’t made my Butternut Squash, Onion, & Saffron risotto in a while, but this one ~ inspired by Eating Well magazine ~ looked too good not to try.  I think any green might work in this recipe, and my kids don’t mind eating green stuff as much when it’s pureed and mixed with other great tastes.  Actually, they’re getting pretty good at eating just plain old sauteed kale!  (So proud of them!)

This recipe does require you to stand and stir more than usual, but I think any dish that involves spinach, garlic, and pine nuts is completely worth it!

1 1/2 cups arborio rice

4 cups broth (chicken or veggie)

2 Tbsp + 2Tbsp olive oil

1 cup water

1 cup shallots, chopped

6 cloves garlic

1 cup dry white wine  

salt & pepper to taste

1 cup Parmesan or Parm-Romano blend cheese

10 oz fresh spinach, stems removed

1 cup fresh basil

pine nuts to top, toasted

1. Saute spinach in 2 Tbsp olive oil until wilted.  Blend wilted spinach and fresh basil in a food processor or blender until smooth.

2. Saute shallots and garlic in 2 Tbsp olive oil until tender.  Add rice, salt and pepper and saute to coat and combine.

3.  Add wine and broth in 1/2 cup increments, cooking on medium-low until all liquid is absorbed.  (This is where the patient stirring is required.  With each 1/2 cup addition, stir until absorbed, and then add more liquid until the risotto is tender and creamy.)

4. Stir in the spinach-basil puree, the Parmesan cheese, and finally, top with toasted pine nuts.