This Roast Butternut Squash and Feta Risotto is Perfect for Impressing Friends

It’s common for students to live off fairly basic meals while at college. Lack of time, money, and experience can result in a limited meal repertoire. However, cooking for friends is the perfect chance to try a more exciting dish. This super tasty and comforting risotto is simple to make and is sure to impress.

Ingredients (Serving 6 people):

  • 2 cups arborio rice 
  • 3 tablespoons olive oil
  • 1 large white onion 
  • 1 butternut squash
  • 1 cup of dry white wine
  • 2 cups of vegetable stock 
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 2 cups spinach
  • 7 ounces feta cheese 
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 360℉.
  2. Peel and deseed the butternut squash and chop it into bite-sized pieces. 
  3. Put the butternut squash into an ovenproof dish. Add half of the olive oil, thyme, and rosemary and some salt and pepper. Give it a good stir, then pop it in the oven for 30-40 minutes.
  4. Meanwhile, finely slice the onion. 
  5. Add the remaining oil to a pot on a medium heat and add the onion. Fry for 5 minutes before adding salt, pepper, and the remaining thyme and rosemary.
  6. Fry for 10 minutes and then add the rice. Cook for a few minutes, stirring constantly. 
  7. Pour ⅓ cup of the wine in and continue to stir until it has dissolved. 
  8. Repeat the above step with the rest of the wine and then the stock. 
  9. Once the liquid has all dissolved, add the spinach and the squash. 
  10. Cook for 5-10 minutes while stirring before removing from the heat.
  11. Chop the feta into 1-inch pieces and then stir through the risotto. 
  12. Divide into bowls ready for serving.

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