Butternut Squash, Spinach and Goat’s Cheese Risotto


  • 1 Tablespoon Olive Oil
  • Juice And Zest Of Half A Lemon
  • Parmesan, Freshly Grated
  • 1 Tablespoon Unsalted Butter
  • Salt And Pepper
  • 2-⅔ ounces, weight Goats Cheese Crumbled
  • Pine Nuts And Herbs Such As Parsley Optional
  • + 6 more ingredients
    • 1 Tablespoon Unsalted Butter
    • 1 whole Onion, finely chopped
    • 1 clove Garlic, Minced
    • ¾ pounds, 1-¼ ounces, weight Risotto Rice
    • 10 tablespoons, 7 pinches White Wine
    • 3-⅝ ounces, weight Baby Spinach (About 1 Handful, Rocket Works Well Too)

NOTE: Be careful when adding salt to this recipe. I’ve made this a touch too salty before as I used too much bouillon powder when making the stock. The squash is seasoned as well! 1. Place the cubed butternut squash in a roasting tin, drizzle with olive oil and season. Roast in a hot oven until...

View full recipe at SpringPad


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