Butternut Squash and Spinach Risotto

Name: Butternut Squash and Spinach Risotto
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 white onion; 1 clove garlic; 1 cup spinach; 1 butternut squash; 1/2 cup Risotto rice; 1 pinch salt; 1 pinch ground black pepper; 1 dash olive oil; sage; 1 vegetable stock cube

Vicki @cook_3007249

Butternut Squash and Spinach Risotto

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Ingredients

30 mins

2 servings

1/2white onion
1 clovegarlic
1 cupspinach
1butternut squash
1/2 cupRisotto rice
1 pinchsalt
1 pinchground black pepper
1 dasholive oil
sage
1vegetable stock cube

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Steps

30 mins

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