Butternut squash risotto is the perfect combination of flavors, textures, and nutritional benefits. The creamy butternut squash is balanced with earthy leeks and bright spinach. All the ingredients come together to provide a delicious, nourishing meal for any time!
Rich in essential vitamins and minerals, butternut squash risotto with leeks and spinach is a creamy dish that also serves as a powerful source of natural nutrition for hair. As we all know, healthy hair starts with healthy eating habits. Butternut squash gives this dish a robust boost of vitamin A which replenishes the scalp’s natural oils and strengthens the roots from within.
Leeks and spinach provide plenty of iron to ensure locks remain luscious and sleek. This dish effectively helps preserve hair’s hydration balance, resulting in healthier growth and shine. The best part about butternut squash risotto with leeks and spinach is that it is rich in flavor but light on added salt or sugar – both detrimental to healthy follicles! So why not enjoy a delicious meal by indulging in butternut squash risotto and nourishing your hair simultaneously?
- 6 cups vegetable broth
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 leek white parts only sliced thin
- 4 cups butternut squash cubed into ½ inch pieces (about one medium-sized squash)
- ¾ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 2 cups baby spinach
- Heat the vegetable broth in a medium saucepan over low heat while preparing the other ingredients.
- In another large saucepan heat olive oil over medium-high heat.
- Add garlic and leeks and sauté until fragrant (about 3 minutes).
- Add in butternut squash cubes and sprinkle with pepper.
- Sauté for another 5 minutes until softened.
- Stir in the Arborio rice and thyme leaves until combined.
- Pour one cup of hot vegetable broth and constantly stir until the rice absorbs it.
- Continue adding one cup of broth at a time and stir until absorbed between each addition. This step will take about 20 minutes.
- Once all the broth has been added, stir in baby spinach until it wilts (about 1 minute).
- Remove from heat and serve warm.
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