Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, butternut squash and spinach risotto. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Butternut Squash and Spinach Risotto is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Butternut Squash and Spinach Risotto is something which I have loved my whole life.
But this Butternut Squash Risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes. Creamy butternut squash risotto recipe, perfect for autumn. Reviews for: Photos of Butternut Squash Risotto.
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 can achieve it.
The ingredients needed to make Butternut Squash and Spinach Risotto:
- Get 1/2 white onion
- Make ready 1 clove garlic
- Prepare 1 cup spinach
- Prepare 1 butternut squash
- Take 1/2 cup Risotto rice
- Make ready 1 pinch salt
- Make ready 1 pinch ground black pepper
- Get 1 dash olive oil
- Get sage
- Get 1 vegetable stock cube
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. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.
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
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. The inspiration for this dish came from a restaurant in.
So that’s going to wrap this up for this special food butternut squash and spinach risotto recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
