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Autumn risotto with butternut squash and spinach
Risotto, but with an autumnal twist. This delicious autumn risotto with butternut squash and spinach is just a little different from the risotto you are used to, but super flavourful!
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
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1butternut squash
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2cloves of garlic
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2onions
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400 gpearl barley
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100 mlwhite wine optional
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2sprigs of rosemary
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1 Lvegetable stock
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200 g(wild) spinach
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100 gpumpkin seeds
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4 tbspmaple syrup
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1/2 tspfinely ground chili flakes optional
Instructions
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Preheat the oven to 200C and halve the butternut squash lengthwise and remove the seeds. Place the pumpkin with the cut side down on a lined baking tray and cook for 30 to 45 minutes in the oven.
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Finely chop the onion, rosemary leaves and the garlic and sauté with a tablespoon of oil in a preheated pan. Add the pearl barley and the white wine (optional) and let the alcohol evaporate. Add the stock bit by bit and let the pearl barley become soft.
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In the meantime, take the cooked pumpkin out of the oven and spoon out the flesh. Puree the flesh and set aside.
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Meanwhile, make the pumpkin crunch; mix the pumpkin seeds with the chili flakes and the maple syrup and spread out on a sheet of baking paper. Bake the seeds for 10 minutes in the oven at 180C.
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Once the pearl barley is done, add the pumpkin puree and the spinach and stir together until it is heated through and the spinach has wilted. When serving, add the pumpkin seed crunch.
