Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash and spinach risotto. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

But this Butternut Squash Risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes. Creamy butternut squash risotto recipe, perfect for autumn. I love butternut squash and have made this recipe several times now, tweaking a bit differently each time.

Butternut Squash and Spinach Risotto is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Butternut Squash and Spinach Risotto is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook butternut squash and spinach risotto using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash and Spinach Risotto:
  1. Take 1/2 white onion
  2. Prepare 1 clove garlic
  3. Prepare 1 cup spinach
  4. Prepare 1 butternut squash
  5. Take 1/2 cup Risotto rice
  6. Take 1 pinch salt
  7. Take 1 pinch ground black pepper
  8. Prepare 1 dash olive oil
  9. Get sage
  10. Prepare 1 vegetable stock cube

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Try this Butternut Squash & Spinach Risotto recipe, or contribute your own.

Instructions to make Butternut Squash and Spinach Risotto:
  1. Preheat oven to gas mark 7
  2. Chop onions/garlic and fry until softened
  3. Add rice to the pan (dry) and fry with the onions for a few minutes to absorb the flavour of the onions
  4. Make up the stock cube with about 700ml of water and pour into the pan
  5. Chop butternut squash into small cubes and microwave for 5 minutes to pre-soften it then add it to the oven
  6. Wait for the butternut squash to be cooked (roughly 20 mins) and for the rice to fully absorb the stock
  7. In the last 5 minutes ish, add the spinach to the pan
  8. Combine everything together. Cut cheese into cubes and add this too.
  9. Sprinkle a generous amount of sage into the pan and season to taste. Stir well

Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first. We love risotto, it's one of those meals that make you feel like you're eating out in a fancy restaurant Some of my favorite risotto recipes are Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops over Wilted Spinach Parmesan Risotto and this. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.

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