Ingredients
| 3 |
lb butternut squash, peeled, seeded and cubed |
| 3 |
tbsp olive oil, divided |
| 1 |
tsp ground cumin |
| 2 |
tsp salt, divided |
| 1/2 |
tsp ground allspice |
| 1/2 |
tsp ground coriander |
| 1/4 |
tsp black pepper |
| 1 |
onion, sliced thin |
| 1 |
tsp sugar |
| 1 1/2 |
cup Arborio rice, uncooked |
| 5 |
cup chicken stock |
| 2 |
oz Mozzarella cheese |
| 4 |
cup fresh spinach |
Directions
- Preheat oven to 425 degrees.
- Toss squash with 2 tbsp oil, cumin, 1 tsp salt, allspice, coriander and pepper.
- Spread on a baking sheet and roast for 40 minutes, turning every 10 minutes.
- Heat remaining oil in a large pan. Over medium heat sautee onion and garlic until soft. Sprinkle remaining slat and sugar. Sautee 3 minutes longer.
- Stir in rice. Coat with oil and cook 2 to 3 minutes. Add 1 1/4 cup broth and stir constantly until liquid is absorbed. Stir in squash and 3 cups more broth. Bring to vigorous simmer. Reduce heat to medium low and cook 15 minutes, stirring occasionally.
- Stir in remaining broth, spinach and cheese. Cook until rice is soft.
Categories
Main Dish
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