Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash and spinach risotto. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Butternut Squash and Spinach Risotto is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Butternut Squash and Spinach Risotto is something that I’ve loved my whole life.

Risotto sounds time-consuming and it can be hard to get the liquids just right. But here's an easy recipe for risotto made in the microwave, featuring a. But this Butternut Squash Risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes.

To get started with this particular recipe, we have to prepare a few components. You can have butternut squash and spinach risotto using 10 ingredients and 9 steps. Here is how you can achieve it.

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

You can bake it all in the oven! Then, just stir the rice and butternut together with a reasonable amount of butter and Parmesan and top it off with crispy fried sage. Creamy butternut squash risotto recipe, perfect for autumn. Gently fold in the squash and pancetta.

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

Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve. The pancetta and squash can be refrigerated overnight. Let return to room temperature before using. The inspiration for this dish came from a restaurant in. While the squash is roasting, prepare the risotto.

So that’s going to wrap it up with this special food butternut squash and spinach risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!