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:
- Preheat the oven to 360℉.
- Peel and deseed the butternut squash and chop it into bite-sized pieces.
- 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.
- Meanwhile, finely slice the onion.
- 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.
- Fry for 10 minutes and then add the rice. Cook for a few minutes, stirring constantly.
- Pour ⅓ cup of the wine in and continue to stir until it has dissolved.
- Repeat the above step with the rest of the wine and then the stock.
- Once the liquid has all dissolved, add the spinach and the squash.
- Cook for 5-10 minutes while stirring before removing from the heat.
- Chop the feta into 1-inch pieces and then stir through the risotto.
- Divide into bowls ready for serving.
