Spinach & Squash Risotto Using Left Over Squash Soup

Rissoto Rice soup with tomato zucchini

I've tried out numerous ways of incorporating oysters into my menu, and risotto came to my mind. It's pretty simple as long as you can multitask. Adjust the ingredients to your own liking.Target Nutrients:ZincCarotene

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This Risotto is truly a magnificent dish. Butternut-squash is in season now, so I picked up a couple and tried this recipe today. It was amazing!It's quite easy, just make sure you follow the most important step: Wait for the rice to soak up the stock before adding more!

I wanted to find a way to help my kids enjoy eating their veggies.No hints in particular! Recipe by Kodomoto Tsukuru Uchigohan

I wanted to use leftover minestrone to make something delicious!I cook with my daughter, hope you enjoy cooking with your children! Recipe by Kodomoto Tsukuru Uchigohan

Came up with this recipe because these were the only ingredients we had in hand. The result was good though!

Don't let the simple title fool you, the flavor (and the color) is great and a bit unusual for a Risotto. And strangely enough (but luckily), it doesn't require constant stirring as is the case with other Risottos!PS: Don't let the step about preparing the spinach scare you, it is simple and takes maybe 5 minutes.

We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder.

My company holds a weekly department meeting every Wednesday, and at those meetings there's usually a non-business related roundtable to break the ice. Today's starter topic was favourite foods, which is always a guaranteed hit. Anyway, one of my colleagues named risotto as her top dish, which got me thinking that it's been ages since I cooked up a batch, and I should probably get back to it. Since steak was already on the menu for dinner, I thought mushrooms and spinach would be the perfect accents to feature. Fortunately, in spite of my lack of practice, the risotto turned out perfect. Creamy, rich, slightly al dente, and full of mushroomy goodness. Squisito.

Plenty of squash coming in. Soup is a logical conclusion.

I've been making this for a long time ago.It's an al dente type risotto, so if you prefer it to be soft like porridge, add 100ml water at Step 2. Once you're done with Step 7, turn off the heat and let steam for another 10 minutes. For 2 servings. Recipe by Punyonpen

Risotto is not hard to make, it's not even extremely time consuming, you just have to be able to give it 20 minutes or so of constant attention. Such a delicious dish that's worth standing in one spot stirring constantly for a while. Lol. My husband likes the "ultra soft" zucchini I mention so that is what you see pictured.

I just made this for lunch one day when my child stayed home from school. It turned out delicious!You can use pizza cheese or any other kind of cheese you like!Add as much as you want. It's also tasty with asparagus if you have any  Recipe by nklove

My mom made this for me all the time in the winter, but I use this recipe for losing weight because it's packed with nothing but veggies.

Cooking times are approximate

Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

My mom used to make this kabocha soup often. It's quick, easy and delicious.You don't need to completely turn the kabocha into mash.Season lightly with salt and pepper so that you can enjoy the sweetness of the kabocha squash!If you don't have heavy cream, add more milk instead. Recipe by OBU

Kabocha is a Japanese pumpkin which is similar in taste & texture to butternut squash.Both hot & cold soup are amazing with this recipe!This is my mom's recipe! The squash / potato soup were one of our family’s favorite, especially for summer when I was a kid.Of course, using butternut is also OK. Stir-fry onion well to make it sweeter and stew well in low heat to make it milder. Next day the taste becomes even richer just like a stew!

I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.

From the Farm to Able episode of Queer Eye (I wrote down the steps and ingredients) -via Antoni Porowski

Easy and relaxing risotto. You probably already have all ingredients and just need rice and zucchini.

Just love it. Good hearty soup. Serve with croissants or biscuits and Youll be a happy camper

This recipe was shared by my friend Jennifer.