Simple squash and feta risotto
Simple squash and feta risotto

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, simple squash and feta risotto. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Simple squash and feta risotto is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Simple squash and feta risotto is something that I’ve loved my whole life. They’re nice and they look wonderful.

Roasted squash gives this vegetarian supper for two a deep autumnal flavour, from BBC Good Food magazine. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter, Parmesan and chives.

To get started with this recipe, we have to prepare a few components. You can cook simple squash and feta risotto using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Simple squash and feta risotto:
  1. Get 200 g risotto rice
  2. Prepare Knob butter
  3. Make ready 700 ml vegetable stock
  4. Take 300 ml water
  5. Prepare 500 g butternut squash
  6. Prepare Pack feta

Butternut squash has made its appearance on the blog more times than, well, ever this past year. I put it on top of sandwiches , roasted it with Brussels sprouts and tossed it If you've never paired butternut squash with feta before, I promise that you will be more than pleasantly surprised with the outcome. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat.

Instructions to make Simple squash and feta risotto:
  1. Peel and chop up the squash. Add some oil and roast in the oven for 30 minutes.
  2. Meanwhile, add the stock to a pan and keep simmering on a low heat. Melt butter in another pan.
  3. Add rice to the butter and stir for a minute.
  4. Add a ladle of stock to the rice and stir constantly. When the stock has evaporated add some more. Repeat until it’s all gone.
  5. You want the rice to have a very slight bite to it. Use the water if it’s still too chewy after the stock has run out.
  6. Add squash and most of the feta to the rice. Mix well.
  7. Add a little bit of feta on top of the risotto to serve. Enjoy!

Cook and stir until the chicken stock has been absorbed by the. Share: Rate this Recipe Carrot Risotto. Farro Salad With Basil and Feta. From creamy mushroom to butternut squash, get inspired to make Instant Pot risotto with these delicious and easy pressure cooker recipes. This rich and hearty Instant Pot barley risotto comes with delicious Mediterranean flavours of tomatoes and thyme and is topped with fresh marinated feta.

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