Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, butternut squash and spinach risotto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash and Spinach Risotto is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, 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 fantastic.
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 get started with this particular recipe, we have to 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
- Take 1 clove garlic
- Get 1 cup spinach
- Get 1 butternut squash
- Prepare 1/2 cup Risotto rice
- Prepare 1 pinch salt
- Take 1 pinch ground black pepper
- Prepare 1 dash olive oil
- Get 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.
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
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 special food butternut squash and spinach risotto recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
