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Butternut Squash and Spinach Risotto

By TinyTummyTreats Editorial TeamPublished May 12, 2026 | Updated Oct 17, 2026
International 65 mins easy-to-makeone-potvegetable-basedbudget-friendlyseasonalmake-aheadlunchbox-friendly

Arborio rice cooked with butternut squash and spinach, finished with nutritional yeast and lemon juice. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 15 minutes; total about 65 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Butternut Squash and Spinach Risotto
Prep 15 min
Cook 35 min
Total 65 min
Servings 4
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook35 min
Total65 min
Servings4
Difficultyeasy
CuisineInternational
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Ingredients

Servings 4
  • 1 tablespoon Extra virgin olive oil
  • 1 small (about 100g) Yellow onion, finely chopped
  • 1 Garlic clove, minced
  • 350 grams Butternut squash, peeled and diced small
  • 1 cup (185g) Arborio rice
  • 3 cups (720ml) Low-sodium vegetable broth (warm)
  • 2 cups (about 60g) Fresh spinach, washed and roughly chopped
  • 3 tablespoons Nutritional yeast
  • 1 teaspoon Fresh lemon juice
  • A pinch Ground black pepper (optional, fine grind)
One Pot Butternut Squash Spinach Risotto Nutritional Yeast ingredients image for TinyTummyTreats
One Pot Butternut Squash Spinach Risotto Nutritional Yeast ingredients image for TinyTummyTreats

Instructions

  1. Heat olive oil in a medium-sized pot over medium heat.
  2. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and diced butternut squash; sauté for 2-3 minutes to release flavors.
  4. Add the Arborio rice to the pot and stir well to coat the grains with oil and vegetables.
  5. Pour in 1 cup of warm vegetable broth, stirring continuously until the liquid is mostly absorbed.
  6. Continue adding the remaining broth, about 1/2 cup at a time, stirring frequently and waiting for it to absorb before adding more. This process should take about 20 minutes until the rice is tender and creamy.
  7. When the rice is almost done, gently fold in the chopped spinach and cook until wilted, about 2 minutes.
  8. Remove the pot from heat and stir in the nutritional yeast and lemon juice for a cheesy, dairy-free flavor.
  9. Season with a small pinch of ground black pepper if desired.
  10. Cool to a suitable serving temperature before serving.
One Pot Butternut Squash Spinach Risotto Nutritional Yeast process image for TinyTummyTreats
One Pot Butternut Squash Spinach Risotto Nutritional Yeast process image for TinyTummyTreats

Timing note

Allow for preparation, 5 minutes onion cooking, 2-3 minutes sauteing, about 20 minutes rice cooking, spinach wilting and cooling.

Serving

This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.

Ingredients

Use the stated ingredients. Substitutions can change moisture, binding and texture; equivalent substitutions have not been established.

Storage

Refrigerate promptly in shallow covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C) and cool to a suitable serving temperature.

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