Ingredients
-
1 butternut squashpeeled and cut into chunks
-
15ml olive oil
-
1 onionchopped
-
40g butter
-
250g risotto rice
-
450ml hot vegetable stock
-
15g sage
-
salt and pepper
-
45ml white wine
-
50g parmesanfinely grated
-
130g spinach
Directions
Add a twist of autumn to basic risotto with buttnernut squash and sage. Satisfying for vegetarians and everyone else.
Ingredients
| 1 butternut squash | |
| 15ml olive oil | |
| 1 onion | |
| 40g butter | |
| 250g risotto rice | |
| 450ml hot vegetable stock | |
| 15g sage | |
| salt and pepper | |
| 45ml white wine | |
| 50g parmesan | |
| 130g spinach |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Preheat oven Convection 220 °C. Toss the squash with the oil, scatter onto enamel shelf in lower shelf position. Cook on Convection 220 °C for 35-40 minutes. |
|
3
|
Place onion and butter in casserole on base of oven. Cook on Combi 1 for 6 minutes. Add rice and stock, cover and cook on 1000 W for 10 minutes, stir and return to oven and cook on 1000 W for 10 minutes. |
|
4
|
Add squash, sage, season, wine and parmesan, stir. Return to base of oven, uncovered. Place spinach on glass tray on wire shelf in upper shelf position. Cook on Combi 1 for 4 minutes. |
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