Simple squash and feta risotto
Simple squash and feta risotto

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, simple squash and feta risotto. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mix half of the feta and the remaining butter through the risotto. Remove the sage and arrange the risotto on warmed plates. Scatter the squash, pine nuts and feta over the risotto.

Simple squash and feta risotto is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Simple squash and feta risotto is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have simple squash and feta risotto using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simple squash and feta risotto:
  1. Make ready 200 g risotto rice
  2. Prepare Knob butter
  3. Get 700 ml vegetable stock
  4. Get 300 ml water
  5. Prepare 500 g butternut squash
  6. Make ready Pack feta

Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir. Risotto is a fantastic thing in general - perfect comfort food; smooth, creamy, rich and carb-heavy yumminess. The butternut squash adds a warmth and autumn-like depth to the dish, the feta an acidic tang and the roasted garlic a moreish pungency that leaves you grasping of third portions. Peel the squash and separate the bulbous seed-bearing section from the slender end.

Steps to make Simple squash and feta risotto:
  1. Peel and chop up the squash. Add some oil and roast in the oven for 30 minutes.
  2. Meanwhile, add the stock to a pan and keep simmering on a low heat. Melt butter in another pan.
  3. Add rice to the butter and stir for a minute.
  4. Add a ladle of stock to the rice and stir constantly. When the stock has evaporated add some more. Repeat until it’s all gone.
  5. You want the rice to have a very slight bite to it. Use the water if it’s still too chewy after the stock has run out.
  6. Add squash and most of the feta to the rice. Mix well.
  7. Add a little bit of feta on top of the risotto to serve. Enjoy!

Place the squash on the top rack of the oven, above the risotto. Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Add water, cover, and bring to a boil over medium-high heat. Risotto has a reputation for being fussy—and that's not totally untrue.

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