Hey everyone, I hope you are having an incredible day today. 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 will be really delicious.
Butternut Squash and Spinach Risotto is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Butternut Squash and Spinach Risotto is something which I have loved my whole life. They are nice and they look wonderful.
This butternut squash risotto recipe tastes incredible! It's also healthier than most and requires practically no stirring. You can bake it all in the oven!
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Get 1/2 white onion
- Take 1 clove garlic
- Get 1 cup spinach
- Get 1 butternut squash
- Take 1/2 cup Risotto rice
- Get 1 pinch salt
- Get 1 pinch ground black pepper
- Get 1 dash olive oil
- Prepare sage
- Take 1 vegetable stock cube
A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Try this Butternut Squash & Spinach Risotto recipe, or contribute your own. And so, Creamy Butternut Squash Risotto was born!
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
This dish infuses squash, onions, mushrooms and spinach in a wine-based sauce that will keep everyone coming back for seconds and thirds! You can easily make it vegetarian and vegan (see the 'Jeffrey Sez' section at the bottom!) This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! To perfect our butternut squash risotto recipe, we concentrated on developing the squash flavor. First, we diced and sautéed the squash to bring out its flavor. Next, we found that adding the squash in two stages, half with the toasted rice.
So that is going to wrap it up with this exceptional food butternut squash and spinach risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
