Risotto with winter vegetables Recipe | Food Network UK

Name: Risotto with winter vegetables Recipe | Food Network UK
Total time: 35 min
Ingredients: 60g unsalted butter; 1 medium onion, chopped; 4 cloves garlic, crushed; 1 teaspoon salt, plus additional for seasoning; Freshly ground black pepper; 300g Arborio rice; 3 carrots, cut into large chunks; 2 sprigs fresh thyme; 1 small celeriac (about 450g), peeled and cut into chunks; 1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional; 700ml chicken stock, low-sodium store-bought or homemade; 120ml dry white wine; 1 large bunch mustard greens (if unavailable spinach is fine), washed and torn (about 100 to 125g); 80g freshly grated pecorino, plus additional for serving

foodnetwork.co.uk

This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodnetwork.co.uk.

Share this recipe:

Cooking tools:

Pressure cooker
Kitchen scale
Grater
Stove
Chef's knife
Cutting board
Measuring spoon
Wooden spoon

Ingredients

60g unsalted butter
1 medium onion, chopped
4 cloves garlic, crushed
1 teaspoon salt, plus additional for seasoning
Freshly ground black pepper
300g Arborio rice
3 carrots, cut into large chunks
2 sprigs fresh thyme
1 small celeriac (about 450g), peeled and cut into chunks
1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional
700ml chicken stock, low-sodium store-bought or homemade
120ml dry white wine
1 large bunch mustard greens (if unavailable spinach is fine), washed and torn (about 100 to 125g)
80g freshly grated pecorino, plus additional for serving