Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash and spinach risotto. One of my favorites. 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 favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Butternut Squash and Spinach Risotto is something that I’ve loved my entire life.

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. Infusing the broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor.

To begin with this particular 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 it.

The ingredients needed to make Butternut Squash and Spinach Risotto:
  1. Get 1/2 white onion
  2. Take 1 clove garlic
  3. Get 1 cup spinach
  4. Prepare 1 butternut squash
  5. Take 1/2 cup Risotto rice
  6. Make ready 1 pinch salt
  7. Make ready 1 pinch ground black pepper
  8. Make ready 1 dash olive oil
  9. Make ready sage
  10. Make ready 1 vegetable stock cube

Heat chicken stock and keep hot over low heat. Risotto is Italian comfort food at its best. If you're looking for a risotto recipe that's tasty, looks great and is quick to prepare, you're going to love my Vegan Butternut Squash risotto with spinach. Roasted butternut squash and crispy fried sage take it over the top.

Steps to make Butternut Squash and Spinach Risotto:
  1. Preheat oven to gas mark 7
  2. Chop onions/garlic and fry until softened
  3. Add rice to the pan (dry) and fry with the onions for a few minutes to absorb the flavour of the onions
  4. Make up the stock cube with about 700ml of water and pour into the pan
  5. Chop butternut squash into small cubes and microwave for 5 minutes to pre-soften it then add it to the oven
  6. Wait for the butternut squash to be cooked (roughly 20 mins) and for the rice to fully absorb the stock
  7. In the last 5 minutes ish, add the spinach to the pan
  8. Combine everything together. Cut cheese into cubes and add this too.
  9. Sprinkle a generous amount of sage into the pan and season to taste. Stir well

This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Peel the squash and separate the bulbous seed-bearing section from the slender end. 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!

So that’s going to wrap it up for this exceptional food butternut squash and spinach risotto recipe. Thank you very much for reading. I’m confident you can 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, friends and colleague. Thanks again for reading. Go on get cooking!