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!

A creamy, delicious, and delicate first course, finished with a spreadable cheese that pairs perfectly with the squash.

Serves 4

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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.

I had spinach and leftover soup... Wanted to use both ingredients, and the result came out amazing!

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.

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

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

filling and tasty

Autumn flavors 🌧️😋 🍂🍁