Tastic Butternut & Spinach Risotto

Ciao ciao ciao! Gorgeous Italy draws travellers keen on exploring her stunning scenery, unique culture and with its rich cuisine, this beautiful Mediterranean land offers countless famous must-eat foods and what is a trip to Italy without a warm bowl of comforting risotto?

Serves: 4
Time: 40 minutes
Recipe by: Lazy Makoti


2 tablespoons olive oil
2 cups sliced leeks or onion
4 garlic cloves, minced
6 sage leaves, chopped
1 cup Tastic risotto rice
2 cups butternut, cubed
2 tbsp white wine vinegar + 1/4 cup warm water (Or ¼ white wine)
2 cups vegetable or chicken stock
Salt and pepper to taste
1/2 teaspoon nutmeg
2–3 handfuls baby spinach
1/4 cup parmesan
Fried bacon to garnish (Optional)


Begin by placing the butternut on a baking tray. Season and drizzle with oil. Roast in a 180 oven for 30 minutes till tender.
Heat oil in a large pan, add the rinsed leeks and sauté to soften. Add garlic and sage and stir for another 2 minutes till fragrant.
Add the rice and saute 1 minute, stirring to gently toast the rice. Add white wine, and cook this off. Season with salt, pepper and nutmeg.
Add stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed.  Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. Stir in the spinach and add in the roasted butternut at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit. Add the cheese and stir. Finish off with the chopped bacon (optional)

Chefs Tip: 

Toasting the risotto rice makes the grains more compact, preventing them from breaking down as they cook, giving you the perfect texture.

Leave a Comment

Your email address will not be published. Required fields are marked *