Butternut Squash and Sage Risotto with Steamed Spinach
This creamy butternut squash and sage risotto, paired with fresh steamed spinach, is a perfect transition from winter to spring. Best cooked in a Panasonic Combination Microwave using the steam function, it combines roasted squash, rich risotto, and vibrant greens with minimal effort—ideal for a warming yet light meal
Credited to: Panasonic
Kcal:
Difficulty: Pretty easy
Serves 4
90 mins prep
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
Notes: * Check Coeliac UK's Food & Drink Information for suitable products
Method
- Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.
- 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.
- 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.
- 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.
