Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash and spinach risotto. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut Squash and Spinach Risotto is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. 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 can achieve that.

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

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’s going to wrap this up for this exceptional food butternut squash and spinach risotto recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!