Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash and spinach risotto. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Butternut Squash and Spinach Risotto is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Butternut Squash and Spinach Risotto is something which I have 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 begin with this recipe, we have to first prepare a few ingredients. You can cook butternut squash and spinach risotto using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash and Spinach Risotto:
- Prepare 1/2 white onion
- Get 1 clove garlic
- Make ready 1 cup spinach
- Prepare 1 butternut squash
- Get 1/2 cup Risotto rice
- Get 1 pinch salt
- Get 1 pinch ground black pepper
- Take 1 dash olive oil
- Prepare sage
- Make ready 1 vegetable stock cube
In a separate pan, melt half the butter over a medium heat. Creamy butternut squash risotto recipe, perfect for autumn. Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first.
Instructions 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
Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. 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. Let return to room temperature before using.
So that is going to wrap this up with this special food butternut squash and spinach risotto recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
