How to Prepare Super Quick Homemade Butternut Squash and Spinach Risotto

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, Easiest Way to Prepare Award-winning Butternut Squash and Spinach Risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butternut Squash and Spinach Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash and Spinach Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut Squash and Spinach Risotto is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Butternut Squash and Spinach Risotto estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few components. You can have Butternut Squash and Spinach Risotto using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Butternut Squash and Spinach Risotto:

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

Steps to make 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

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