Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash and spinach risotto. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Butternut Squash and Spinach Risotto is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Butternut Squash and Spinach Risotto is something which I have loved my entire 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 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 it.
The ingredients needed to make Butternut Squash and Spinach Risotto:
- Prepare 1/2 white onion
- Take 1 clove garlic
- Get 1 cup spinach
- Prepare 1 butternut squash
- Prepare 1/2 cup Risotto rice
- Get 1 pinch salt
- Prepare 1 pinch ground black pepper
- Get 1 dash olive oil
- Take sage
- Take 1 vegetable stock cube
It's also healthier than most and requires practically no stirring. 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. While the squash is roasting, prepare the risotto.
Steps to make Butternut Squash and Spinach Risotto:
- Preheat oven to gas mark 7
- Chop onions/garlic and fry until softened
- Add rice to the pan (dry) and fry with the onions for a few minutes to absorb the flavour of the onions
- Make up the stock cube with about 700ml of water and pour into the pan
- Chop butternut squash into small cubes and microwave for 5 minutes to pre-soften it then add it to the oven
- Wait for the butternut squash to be cooked (roughly 20 mins) and for the rice to fully absorb the stock
- In the last 5 minutes ish, add the spinach to the pan
- Combine everything together. Cut cheese into cubes and add this too.
- Sprinkle a generous amount of sage into the pan and season to taste. Stir well
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve. The pancetta and squash can be refrigerated overnight.
So that’s going to wrap this up for this special food butternut squash and spinach risotto recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
