Butternut squash risotto
Butternut squash risotto blends creamy rice with pumpkin, spinach, and Grana Padano—perfect for any season! Warm or chilled, it's a delightful vegetarian dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eatme.eu.
Cooking tools:
- Kitchen scale
- Garlic press
- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Ladle
- Wooden spoon
- Stove
- Measuring spoon
- Serving bowl
Ingredients
- ½ butternut squash
- 2 vegetable stock cubes
- 1 red onion
- 1 clove of garlic
- 2 tbsp olive oil
- 300 g risotto rice
- 20 g fresh basil
- 300 g spinach
- 150 g grated Grana Padano
- 3 tbsp pine nuts
- salt
- pepper
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