Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash and spinach risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Add the stock to a separate saucepan and turn heat on very low, adding the butternut squash dice to cook slowly. A warming and creamy risotto made with spinach and butternut squash, topped with toasted squash seeds. Just before the rice is finished stir in the nutmeg, squash and spinach. Allow the spinach to wilt, and stir in the butter, salt and parmesan cheese, giving the rice a creamy consistency.
Butternut Squash and Spinach Risotto is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Butternut Squash and Spinach Risotto is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have butternut squash and spinach risotto using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash and Spinach Risotto:
- Get 1/2 white onion
- Make ready 1 clove garlic
- Take 1 cup spinach
- Prepare 1 butternut squash
- Prepare 1/2 cup Risotto rice
- Make ready 1 pinch salt
- Make ready 1 pinch ground black pepper
- Prepare 1 dash olive oil
- Make ready sage
- Take 1 vegetable stock cube
Squash and Spinach: In a large skillet, quickly sauté the spinach in a tablespoon of canola oil. Add in the roasted butternut squash cubes and spoon over the plated risotto. Place the cubed butternut squash in a roasting tin, drizzle with olive oil and season. This normally takes about as long as it takes to prep and cook the rest of the risotto.
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
Place the cubed butternut squash in a roasting tin, drizzle with olive oil and season. This normally takes about as long as it takes to prep and cook the rest of the risotto. So do this first then worry about the risotto once it's in the oven. Meanwhile, heat the vegetable stock over low heat in small saucepan. Place squash cubes into a steamer basket in a saucepan.
So that’s going to wrap this up for this exceptional food butternut squash and spinach risotto recipe. Thank you very much for reading. 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. Thanks again for reading. Go on get cooking!
