Butternut squash and spinach risotto
I still distinctly remember that day, 5 years back, when I first tasted this risotto at Vinny’s, a dear childhood friend. I still remember arguing about parsley versus coriander siting on the kitchen platform while cooking this. It was the first time I had ever tried a risotto, but I knew instantly that I liked it. Since then, its been one of those recipes that I use to impress friends. Getting the recipe from Vinny at first, its gone some modification with my taste preference, but the core still remains the same…so this one is for her…and our friendship over the years…Thanks for always being there, Vinny.
½ uncooked bowl risotto rice, ½ length wise chopped pink onion, ½ glass of white wine (optional, but highly recommended), 1 finely chopped green chilli (optional), 3 finely chopped garlic cloves, ½ bowl cubed butternut squash, ½ bowl finely chopped spinach, ½ cup milk, 1 tablespoon vegetable stock powder, salt and coarse black pepper to taste, grated cheese and spring onion greens for garnishing, butter to cook
- Heat some butter in a pan and add the garlic to it. Sauté it till it is golden in colour.
- Add the green chilli, if using, and cook for about 30 seconds.
- Add the onions and sauté for another 2 minutes.
- Now, add the risotto rice and cook on a slow flame till the rice turns opaque. Keep stirring the rice intermittently to ensure even cooking.
- Add the wine and let the rice cook in the flavour of the wine. It is absolutely essential that this be done on a slow flame, or else the wine will evaporate too fast with out the rice absorbing any of its flavour.
- Add the butternut squash, vegetable stock powder and ¾ glass of water. Cook on a medium flame till the rice and butternut squash is cooked but has some bite to it.
- Add the spinach and milk to it and season it with salt and coarse black pepper. Cook for another 3 minutes with the lid on. Use milk or water at this stage to get a desired consistency.
- Garnish with cheese and spring onion greens before serving
Try a tip
Try garnishing the risotto with just fresh coriander for a lighter fresher taste.