Hey everyone, 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’m gonna make it a bit tasty. This will be really delicious.
Risotto's labor-intensive reputation is enough to turn many cooks away. But this Butternut Squash Risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes. Heat chicken stock and keep hot over low heat.
Butternut Squash and Spinach Risotto is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Butternut Squash and Spinach Risotto is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this 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
- Prepare 1 clove garlic
- Take 1 cup spinach
- Take 1 butternut squash
- Prepare 1/2 cup Risotto rice
- Take 1 pinch salt
- Prepare 1 pinch ground black pepper
- Take 1 dash olive oil
- Take sage
- Get 1 vegetable stock cube
You can just bake it all in the oven! And with SO many Butternut Squash Soups already out there, I wanted to play with this funny-looking gourd and put it into a risotto! And so, Creamy Butternut Squash Risotto was born! This dish infuses squash, onions, mushrooms and spinach in a wine-based sauce that will keep everyone coming back for seconds and thirds!
Instructions 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
Peel the squash and separate the bulbous seed-bearing section from the slender end. Add wine; cook until liquid is almost completely evaporated. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Fold in the butternut squash making sure not to mash it too much.
So that is going to wrap it up for this special food butternut squash and spinach risotto recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
