Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and a pinch of salt, then spread evenly on a baking sheet. Roast for about 25-30 minutes until tender and lightly caramelized, filling your kitchen with sweet, toasty aromas.
Pour the vegetable broth into a saucepan and gently warm it over low heat. Keep it just at a simmer to use later in the risotto cooking process.
In a large skillet or wide saucepan, melt the butter over medium heat until it begins to foam. Add the minced garlic and cook, stirring often, until fragrant and slightly golden, about 1 minute.
Add the arborio rice to the pan and stir to coat each grain with the butter and garlic. Cook for 2-3 minutes until the rice starts to turn translucent around the edges, which helps it absorb flavors evenly.
Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. Continue this process, stirring regularly, until the rice is creamy and just tender, about 20 minutes.
When the rice is halfway done, gently fold in the roasted butternut squash, allowing it to warm through and release its sweet aroma into the risotto.
Once the rice is creamy and tender, stir in the chopped spinach and cook for another 2-3 minutes until wilted and vibrant green. Taste and adjust seasoning with salt and pepper as needed.
Remove the pan from heat, then stir in the grated Parmesan cheese for extra richness. Let the risotto rest for a minute to settle before serving.
Serve the risotto hot, garnished with additional Parmesan if desired. Enjoy its creamy, cheesy texture paired with sweet squash and tender greens in every spoonful.
