Hugh Jackman’s Mom’s Butternut Squash & Spinach Risotto is the kind of comforting, soulful dish that feels like it comes straight from a family kitchen. Creamy arborio rice, sweet butternut squash, and tender spinach are finished with butter and Parmesan for a risotto that’s rich, cozy, and quietly elegant. It’s simple, unfussy cooking—exactly the kind of food that sticks with you.
Why Everyone Will Love This Recipe
- Creamy, comforting risotto with classic Italian technique
- Naturally vegetarian and deeply satisfying
- Sweet squash balances savory Parmesan beautifully
- Spinach adds freshness and color
- Perfect for cozy dinners or special occasions
What Makes This Risotto Special?
This risotto stands out for its restraint. There’s no cream—just butter, stock, and careful stirring to coax out the rice’s natural creaminess. The butternut squash softens as it cooks, subtly enriching the sauce, while spinach wilts in at the end for a fresh, homey finish. It’s the kind of recipe that proves you don’t need complicated ingredients to make something memorable.
Cooking Tips
- Keep the stock hot—cold stock slows cooking and affects texture.
- Stir often but not constantly; risotto needs movement, not stress.
- Cut squash into small, even cubes so it cooks at the same pace as the rice.
- Taste early and often to check doneness.
- Finish off the heat to keep the risotto silky, not gluey.
Frequently Asked Questions
Can I make this vegan?
Yes. Swap butter for olive oil and use a vegan Parmesan alternative or nutritional yeast.
Can I add protein?
Absolutely. Grilled chicken, roasted mushrooms, or crispy pancetta pair beautifully.
What if my risotto gets too thick?
Add a splash of hot stock and stir gently until loosened.
Can I use frozen spinach?
Yes—thaw and squeeze out excess liquid before adding.
Is risotto meant to be soupy?
No. It should be creamy and spoonable, flowing gently when plated.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of stock or water to restore creaminess.
How to Freeze
Freezing risotto isn’t ideal, as the texture can change, but it can be frozen for up to 1 month if needed. Reheat slowly and stir well.
Ingredients
- 3 oz butter
- 1 onion, finely chopped
- 2 cups arborio rice
- ½ glass dry white wine
- 2 cups butternut squash, cut into small cubes
- Hot vegetable stock, as needed
- Salt and freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 1 bag baby spinach
- Extra grated Parmesan, for serving
How to Make Hugh Jackman’s Mom’s Butternut Squash & Spinach Risotto
- Melt the butter: In a risotto pan or wide saucepan, melt the butter over medium heat.
- Cook the onion: Add the chopped onion and cook gently until soft and translucent, without browning.
- Toast the rice: Stir in the arborio rice, coating it well in the butter. Cook for about 1 minute.
- Add wine: Pour in the white wine and stir until mostly absorbed.
- Add squash: Stir in the butternut squash cubes until evenly mixed.
- Add stock: Pour in enough hot vegetable stock to just cover the rice. Reduce heat to low and simmer gently.
- Cook the risotto: Continue cooking for about 30 minutes, stirring occasionally and adding more hot stock as needed, until the rice is tender but still has a slight bite.
- Finish: Stir in the grated Parmesan and baby spinach until the spinach wilts and the risotto turns creamy.
- Season and serve: Season with salt and pepper to taste. Serve immediately with extra Parmesan on top.
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