Butternut Risotto

A community recipe by Iced_Gem

Not tested or verified by Nigella.com

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Introduction

A sweet and creamy risotto - ideal for impressing veggie guests.

Ingredients

Serves: 4

Metric Cups

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)

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.

Soften onion in olive oil. Add the squash and cook until it starts to colour.

Add 2/3 of the stock and simmer for about 10 minutes until the squash starts to soften.

Stir in the rice and simmer for about 20 minutes, adding the remaining stock when the liquid has been absorbed. Stir until the rice is tender and the liquid is almost absorbed.

Season to taste and stir in the spinach, allowing it to cook in the residual heat.

Place the goat's cheese slices over the surface of the risotto and cover to allow the cheese to melt a little.

Soften onion in olive oil. Add the squash and cook until it starts to colour.

Add 2/3 of the stock and simmer for about 10 minutes until the squash starts to soften.

Stir in the rice and simmer for about 20 minutes, adding the remaining stock when the liquid has been absorbed. Stir until the rice is tender and the liquid is almost absorbed.

Season to taste and stir in the spinach, allowing it to cook in the residual heat.

Place the goat's cheese slices over the surface of the risotto and cover to allow the cheese to melt a little.