Roasted Butternut Squash Risotto | Dana White Nutrition

Ingredients

• 1 butternut squash (peeled, seeds removed and chopped into small cubes)
• 1 tablespoon olive oil
• Kosher salt and black pepper to taste
• 1 teaspoon fresh thyme
• 6 cups chicken stock
• 3 tablespoons unsalted butter
• ¾ cup chopped red onion
• 1 ½ cups Arborio rice
• ½ cup white wine
• 1 teaspoon saffron
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup chopped fresh basil
• 4 cups baby spinach
• ¾ cup grated Parmesan cheese