Instructions

1. Begin by preparing all your ingredients. Dice the butternut squash into small cubes, chop the onion, mince the garlic, and dice the tomato. Rinse the fresh greens (spinach or kale) and set them aside.
2. In a medium saucepan, heat the vegetable broth over medium heat. Once warmed, reduce the heat to low to keep it warm throughout the cooking process.
3. In a large skillet or a heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
4. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
5. Next, add the diced butternut squash to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the squash begins to soften.
6. Once the squash is slightly tender, add the Arborio rice to the skillet. Stir well to coat the rice with the oil and mix it with the vegetables. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
7. Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. When the rice is nearly cooked, stir in the diced tomato and fresh greens. Cook for an additional 2-3 minutes, until the greens are wilted and the tomato is warmed through.
9. Once the risotto has reached your desired consistency, remove it from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
10. Let the risotto sit for a minute before serving. Spoon the risotto into bowls and garnish with additional Parmesan cheese if desired. Enjoy your delicious Risotto with Butternut Squash, Greens, and Tomato!