A warm, creamy risotto with allspice roasted butternut squash stirred through.



Ingredients

  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (3 to 4 cups)
  • 3 Tbsp. olive oil
  • 1 tsp. Ground Jamaican Allspice Berries
  • salt & pepper to taste
  • 5 cups vegetable broth
  • 2 Tbsp. Sage & Savory Stuffing Seasoning
  • 1 1/2 cups Arborio rice
  • 1 large leek, white and light green parts sliced thin
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 4 cups roughly chopped hearty greens (e.g. kale, mustard greens, collard greens)
  • 1 cup grated Parmesan cheese (optional)
  • 1/2 cup creme fraîche or plain yogurt (optional)
  • 1/2 cup dried cranberries (optional)

Notes

This recipe is featured in Spice Club, Savory's spice-of-the-month club. Here are some substitution options:

  • Vegan: Omit the Parmesan and creme fraîche or use non-dairy alternatives.
  • To add protein: Stir in tempeh, cooked diced ham, or shredded chicken/turkey.

Directions

Preheat oven to 450 degrees. Spread squash out on a baking sheet and drizzle with 1 Tbsp. of the oil. Sprinkle with allspice and a couple pinches of salt & pepper, then toss to coat. Roast for 15 to 20 min. or until easily pierced with a fork. Set aside to cool.

Meanwhile, in a medium saucepan, combine broth and Sage & Savory. Bring to a boil then reduce heat to low to keep warm. In a large skillet with a lid, heat remaining 2 Tbsp. oil over medium heat. Add rice and cook, stirring frequently, for about 2 min. Add leek and garlic and cook for another 3 min. Add wine and let simmer, stirring occasionally, until wine is almost completely absorbed.

Stir 4 cups of the warm broth into rice and bring to a boil. Reduce heat to low and cover skillet. Cook for 20 min., then uncover and stir in remaining 1 cup broth. Set greens on top of risotto and cover skillet again to cook for 10 more min. Uncover, stir greens into risotto, and taste to make sure rice is tender. Stir in roasted squash. Stir in Parmesan, creme fraîche, and cranberries if using. Cook 1 more min. to warm everything through. Season with more salt & pepper to taste just before serving.

Yields

4 to 6 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Allspice Berries, Jamaican, Ground 1/2 oz bag $1.85
Sage & Savory Stuffing Seasoning 2 floz bottle $3.90

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

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Customer Reviews ( Add a Review )

5 stars 10/27/17 Christine
Delicious! A bit labor intensive, but it makes a ton of food (make sure you eat the leftovers warm; they somehow aren't great cold). It's a nice hearty vegetarian meal, perfect for when you are hosting vegetarians and omnivores and only want to make one crowd-pleasing dish, and a nice break from the typical mushroom risotto. We paired it with a side lightly of roasted asparagus, and I think the slight crunch complimented the meal well. Next time I make this, I think I'll use 6 cups of greens (we used green + purple kale).