Butternut Squash and Spinach Risotto

1. 1

   Preheat oven to gas mark 7

2. 2

   Chop onions/garlic and fry until softened

3. 3

   Add rice to the pan (dry) and fry with the onions for a few minutes to absorb the flavour of the onions

4. 4

   Make up the stock cube with about 700ml of water and pour into the pan

5. 5

   Chop butternut squash into small cubes and microwave for 5 minutes to pre-soften it then add it to the oven

6. 6

   Wait for the butternut squash to be cooked (roughly 20 mins) and for the rice to fully absorb the stock

7. 7

   In the last 5 minutes ish, add the spinach to the pan

8. 8

   Combine everything together.

9. 9

   Cut cheese into cubes and add this too.

10. 10

    Sprinkle a generous amount of sage into the pan and season to taste.

11. 11

    Stir well

* Per serving · 4 servings · Values may vary.

No additional tips available.