Simple squash and feta risotto
Simple squash and feta risotto

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simple squash and feta risotto. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Roasted squash gives this vegetarian supper for two a deep autumnal flavour, from BBC Good Food magazine. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter, Parmesan and chives.

Simple squash and feta risotto is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Simple squash and feta risotto is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have simple squash and feta risotto using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Simple squash and feta risotto:
  1. Take 200 g risotto rice
  2. Prepare Knob butter
  3. Prepare 700 ml vegetable stock
  4. Prepare 300 ml water
  5. Make ready 500 g butternut squash
  6. Prepare Pack feta

This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe. Let it sizzle over medium heat until it starts to pick up colour. Add onions and cook until they're meltingly tender and glossy.

Steps to make Simple squash and feta risotto:
  1. Peel and chop up the squash. Add some oil and roast in the oven for 30 minutes.
  2. Meanwhile, add the stock to a pan and keep simmering on a low heat. Melt butter in another pan.
  3. Add rice to the butter and stir for a minute.
  4. Add a ladle of stock to the rice and stir constantly. When the stock has evaporated add some more. Repeat until it’s all gone.
  5. You want the rice to have a very slight bite to it. Use the water if it’s still too chewy after the stock has run out.
  6. Add squash and most of the feta to the rice. Mix well.
  7. Add a little bit of feta on top of the risotto to serve. Enjoy!

Share: Rate this Recipe Carrot Risotto. Farro Salad With Basil and Feta. As if risotto needed to be creamier, this version with butternut squash takes it to a whole new level of creamy, comforting goodness. For when you just can't take winter anymore, dig into this spring risotto. Place squash cubes into a steamer basket in a saucepan.

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