Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash and spinach risotto. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Butternut Squash and Spinach Risotto is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Butternut Squash and Spinach Risotto is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first 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
- Get 1 clove garlic
- Get 1 cup spinach
- Take 1 butternut squash
- Prepare 1/2 cup Risotto rice
- Take 1 pinch salt
- Prepare 1 pinch ground black pepper
- Take 1 dash olive oil
- Prepare sage
- Get 1 vegetable stock cube
I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. Creamy butternut squash risotto recipe, perfect for autumn. 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 it up with this exceptional food butternut squash and spinach risotto recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
