Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash and spinach risotto. It is 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.

Butternut Squash and Spinach Risotto is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Butternut Squash and Spinach Risotto is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first 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:
  1. Take 1/2 white onion
  2. Make ready 1 clove garlic
  3. Get 1 cup spinach
  4. Take 1 butternut squash
  5. Make ready 1/2 cup Risotto rice
  6. Make ready 1 pinch salt
  7. Prepare 1 pinch ground black pepper
  8. Make ready 1 dash olive oil
  9. Make ready sage
  10. Make ready 1 vegetable stock cube

Butternut Squash and Spinach Risotto A big boost of a tasty dish for kids on the run that is fast and is great re-heated for anyone's supper later. Butternut Squash has lots of folate, along with spinach so great for pregnant mummas too. Good for insulin regulating and tons of Vit C, magnesium and carotenoids it's tasty and fabulous for you. Spinach gives another level of bone and blood.

Instructions 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

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 is 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 will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!