Butternut Risotto
A community recipe by Iced_GemNot tested or verified by Nigella.com
Introduction
A sweet and creamy risotto - ideal for impressing veggie guests.
A sweet and creamy risotto - ideal for impressing veggie guests.
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Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- ½ butternut squash (peeled seeded and diced)
- 750 millilitres vegetable stock
- 325 grams risotto rice
- 115 grams fresh spinach
- 120 grams goat's cheese (sliced thinly)
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- ½ butternut squash (peeled seeded and diced)
- 26⅓ fluid ounces vegetable broth
- 11 ounces risotto rice
- 4 ounces fresh spinach
- 4 ounces goat's cheese (sliced thinly)
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Method
Butternut Risotto is a community recipe submitted by Iced_Gem and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I often prefer to soften the cubed squash by roasting it for 30-40 minutes to ensure it is really soft and sweet.
I often prefer to soften the cubed squash by roasting it for 30-40 minutes to ensure it is really soft and sweet.
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