Risotto with ground veal, spinach and butternut squash


  • Serves: 4
  • Preparation: 20 min
  • Cooking: 45 min

400 g ground veal
300 g butternut squash
150 g fresh spinach leaves
1 shallot
250 g arborio rice (risotto rice)
12.5 cl white wine
1 C. olive oil
20 g butter
70 g grated parmesan
60 cl of vegetable broth
Salt, freshly ground pepper


In a skillet, brown the meat in hot olive oil, delicately peeling it off with a wooden spoon. Salt and pepper. Reserve.
Fry the spinach over high heat, stirring regularly until all the water is done. Reserve.
Peel and dice the butternut. Immerse the squash cubes in boiling salted water for 20 min until they are tender.
In a saucepan, bring the vegetable broth to a boil. Keep warm.
Peel and finely chop the shallot.
Brown the shallot in the butter over medium heat. Add the arborio rice and mix with a wooden spoon for 1 min to coat it well. Add the white wine and reduce.
Pour a ladle of hot broth and let the rice soak. Stir frequently until the broth is almost completely absorbed, then repeat until the rice is cooked (18 to 22 min).
Remove from the heat and add the Parmesan. Mix well until the texture is creamy. Add the veal, spinach and diced squash, mix gently and adjust the seasoning.