Autumn Risotto
This seasonal risotto is warming and comforting. Made using butternut squash and spinach, this is the perfect autumn bowl.
SERVES 3-4
PREP TIME 5 MINUTES
COOKING TIME 25-30 MINUTES
DIFFICULTY EASY
Ingredients
Olive Oil
Salt
1 butternut squash
4 thyme sprigs
1 onion
2 garlic cloves
300g arborio risotto rice 150ml dry white wine 1.5L vegetable stock 3 tbsp Parmesan cheese 2 large handfuls of spinach Handful of pumpkin seeds
Method
1.
Peel the butternut squash, remove the seeds and dice the flesh into small bite-sized pieces Transfer to a baking tray, drizzle with a splash of olive oil and season with salt and add 3 thyme springs. Roast in the oven for 25 minutes
2.
Peel and dice the onion, then transfer to the saucepan and fry for 6 minutes with the remaining thyme until the onion becomes translucent. Add garlic and fry for extra 2 min.
3.
Next add the rice and fry for 1 min. Add the wine and simmer until most of the wine has evaporated.
4.
Start adding the vegetable stock a ladle at a time, waiting until most of the stock has been absorbed before adding another ladle.
5. When the risotto is almost ready, add Parmesan and spinach. When spinach is wilted, remove from the heat and add roasted butternut squash. Serve with roasted pumpkin seeds.
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