Easiest Way to Prepare Appetizing Butternut Squash and Spinach Risotto

Butternut Squash and Spinach Risotto. 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.

You can bake it all in the oven! Then, just stir the rice and butternut together with a reasonable amount of butter and Parmesan and top it off with crispy fried sage. Reviews for: Photos of Butternut Squash Risotto. You can have Butternut Squash and Spinach Risotto using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Butternut Squash and Spinach Risotto

1. It's 1/2 of white onion.
2. It's 1 clove of garlic.
3. Prepare 1 cup of spinach.
4. You need 1 of butternut squash.
5. Prepare 1/2 cup of Risotto rice.
6. You need 1 pinch of salt.
7. Prepare 1 pinch of ground black pepper.
8. It's 1 dash of olive oil.
9. It's of sage.
10. You need 1 of vegetable stock cube.

I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. Creamy butternut squash risotto recipe, perfect for autumn. Gently fold in the squash and pancetta.

Butternut Squash and Spinach Risotto instructions

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.

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. The inspiration for this dish came from a restaurant in. While the squash is roasting, prepare the risotto.