Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash and spinach risotto. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash and Spinach Risotto is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Butternut Squash and Spinach Risotto is something that I have loved my whole life. They are nice and they look wonderful.

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 have 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. Get 1/2 white onion
  2. Get 1 clove garlic
  3. Take 1 cup spinach
  4. Take 1 butternut squash
  5. Take 1/2 cup Risotto rice
  6. Get 1 pinch salt
  7. Take 1 pinch ground black pepper
  8. Make ready 1 dash olive oil
  9. Prepare sage
  10. 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:
  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 it up with this special food butternut squash and spinach risotto recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!