Recipe of Quick Butternut Squash and Spinach Risotto

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive 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.

Transfer squash to bowl and set aside. A warming and creamy risotto made with spinach and butternut squash, topped with toasted squash seeds. Add the stock to a separate saucepan and turn heat on very low, adding the butternut squash dice to cook slowly. Arborio rice, slowly cooked in broth, with onion, white wine, butternut squash, spinach, and sage is the essence of fast and fancy.

Butternut Squash and Spinach Risotto is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Butternut Squash and Spinach Risotto is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this 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 cook it.

The ingredients needed to make Butternut Squash and Spinach Risotto:

1. Get 1/2 white onion
2. Prepare 1 clove garlic
3. Prepare 1 cup spinach
4. Prepare 1 butternut squash
5. Prepare 1/2 cup Risotto rice
6. Make ready 1 pinch salt
7. Take 1 pinch ground black pepper
8. Prepare 1 dash olive oil
9. Get sage
10. Prepare 1 vegetable stock cube

Add water, cover, and bring to a boil over medium-high heat. Roast slices, skin side down, in a shallow baking pan in middle of oven. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Add onion and a pinch of salt.

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

Line a large, rimmed baking sheet with parchment paper for the butternut squash. Add onion and a pinch of salt. Heat olive oil in nonstick skillet. Add chicken and sauté until starting to brown. Then you sautee the onion and garlic in a big pot, add the rice to it when it's done, as well as the canned tomatoes.

So that is going to wrap it up with this exceptional food butternut squash and spinach risotto recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!