Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash and spinach risotto. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butternut Squash and Spinach Risotto is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Butternut Squash and Spinach Risotto is something that I’ve loved my whole life. They’re fine and they look fantastic.

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 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:
  1. Take 1/2 white onion
  2. Prepare 1 clove garlic
  3. Take 1 cup spinach
  4. Take 1 butternut squash
  5. Get 1/2 cup Risotto rice
  6. Make ready 1 pinch salt
  7. Make ready 1 pinch ground black pepper
  8. Make ready 1 dash olive oil
  9. Make ready sage
  10. 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.

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

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