Easy Squash Risotto

I think I already posted about a good risotto with butternut squash that I made for a crowd last fall. Last night I made a different one and it was so quick and easy I figured I'd better write it down.

2 tbsp butter
2 leeks, cleaned and finely chopped
1 small butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
3 cloves garlic, minced
1/2 cup white wine
1 1/4 cups arborio or other short-grain white rice
2 tsp crumbled dried rosemary or 1 tbsp chopped fresh rosemary
1 bagful washed stemmed spinach
1/2 cup shredded Parmesan
3 1/2 cups chicken broth

Melt butter on medium-low heat. Saute leeks briefly to coat, then cook covered for five minutes. Uncover and saute, stirring, until some begin to brown. Raise heat to medium; add squash and garlic and saute 3-4 more minutes. Add rice and rosemary and stir for 1-2 minutes to coat. Pour in wine and simmer, stirring occasionally, until liquid has evaporated. Add 2 cups of chicken broth; bring to a boil, then reduce heat and simmer, stirring occasionally, until broth is absorbed. Add 1 1/2 more cups of chicken broth; bring to a boil, then reduce heat and simmer, stirring occasionally, until broth is absorbed. Turn off heat. Add spinach and fold into risotto until wilted. Add Parmesan and stir until well mixed. Serve immediately. Serves 3 or 4.

This took about an hour and fifteen minutes from start to finish, but there were long breaks in labor where I could get other things done. Tasted great.