Butternut Squash and Spinach Risotto
Butternut Squash and Spinach Risotto

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, butternut squash and spinach risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash and Spinach Risotto is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Butternut Squash and Spinach Risotto is something which I have loved my entire life.

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.

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 that.

The ingredients needed to make Butternut Squash and Spinach Risotto:
  1. Make ready 1/2 white onion
  2. Take 1 clove garlic
  3. Prepare 1 cup spinach
  4. Prepare 1 butternut squash
  5. Make ready 1/2 cup Risotto rice
  6. Take 1 pinch salt
  7. Get 1 pinch ground black pepper
  8. Get 1 dash olive oil
  9. Prepare sage
  10. Take 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 special food butternut squash and spinach risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!