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Butternut Squash and Sage Risotto with Steamed Spinach Recipe

Ingredients

Directions

Add a twist of autumn to basic risotto with buttnernut squash and sage. Satisfying for vegetarians and everyone else.

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Ingredients

Adjust Servings:
1 butternut squash peeled and cut into chunks
15ml olive oil
1 onion chopped
40g butter
250g risotto rice
450ml hot vegetable stock
15g sage
salt and pepper
45ml white wine
50g parmesan finely grated
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.

Enjoy

Ingredients

Adjust Servings:
1 butternut squash peeled and cut into chunks
15ml olive oil
1 onion chopped
40g butter
250g risotto rice
450ml hot vegetable stock
15g sage
salt and pepper
45ml white wine
50g parmesan finely grated
130g spinach
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