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Simple squash and feta risotto

How to Making Recipes Simple squash and feta risotto using 6 ingredients and 7 steps

Simple squash and feta risotto - Just made this delicious recipe after correctly identifying spaghetti squash in a box full of mixed squash! The balance of spice from the chilli and the the salt Of the feta is just right and the texture of the squash is wonderful. Makes a great change to the traditional chicken or mushroom risottos I'm prone to making. Taste the risotto and add seasoning if it needs it. Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir.

Simple squash and feta risotto

The low down on this squash and orzo risotto traybake.

Tip in the risotto rice and stir to coat in the oil.

You can have Simple squash and feta risotto using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients make Simple squash and feta risotto

  1. You need 200 g risotto rice.
  2. You need Knob butter.
  3. It's 700 ml vegetable stock.
  4. It's 300 ml water.
  5. Prepare 500 g butternut squash.
  6. You need Pack feta.

Simple squash and feta risotto instructions

  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!.

Simple squash and feta risotto - Place the squash on the top rack of the oven, above the risotto. Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Peel the squash and separate the bulbous seed-bearing section from the slender end. Once cooking is complete, release pressure by using a quick release. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Thank you and good luck