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Below are the ingridients that are needed to produce a delicious Simple squash and feta risotto:
- You need 200 g of risotto rice.
- Provide Knob of butter.
- Provide 700 ml of vegetable stock.
- Provide 300 ml of water.
- Prepare 500 g of butternut squash.
- Prepare Pack of feta.
Ready with the ingridients? Below are the sequences on serving Simple squash and feta risotto:
- Peel and chop up the squash. Add some oil and roast in the oven for 30 minutes..
- Meanwhile, add the stock to a pan and keep simmering on a low heat. Melt butter in another pan..
- Add rice to the butter and stir for a minute..
- 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..
- 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..
- Add squash and most of the feta to the rice. Mix well..
- Add a little bit of feta on top of the risotto to serve. Enjoy!.
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. 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. Risotto can be quite a labor of love if done on the stovetop.
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