Simple squash and feta risotto
Simple squash and feta risotto

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, simple squash and feta risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Simple squash and feta risotto is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Simple squash and feta risotto is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook simple squash and feta risotto using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simple squash and feta risotto:
  1. Take 200 g risotto rice
  2. Make ready Knob butter
  3. Prepare 700 ml vegetable stock
  4. Get 300 ml water
  5. Take 500 g butternut squash
  6. Make ready 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. It's seemingly fancy, yet surprisingly simple. Risotto is the epitome of fast and fancy.

Steps 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!

It may seem like a dish that's better left to your favorite Italian restaurant to make, but it's actually incredibly This butternut squash version is the one I turn to again and again throughout the fall and winter months. This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat.

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