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We hope you got insight from reading it, now let’s go back to spinach & squash risotto using left over squash soup recipe. To cook spinach & squash risotto using left over squash soup you need 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Spinach & Squash Risotto Using Left Over Squash Soup:
- Prepare 2 tbsp Olive Oil
- Provide 1/3 cup White wine
- Provide 1 cup Arborio rice
- Use 4 cup Broth (your choice)
- Get 3 cup Spinach
- You need 1 cup Squash soup (leftover)
- Take 1 tbsp Butter (optional)
- Prepare 1/2 cup Grated Parmesan Cheese
- Get 1/2 Onion (optional)
Instructions to make Spinach & Squash Risotto Using Left Over Squash Soup:
- Check the risotto technique recipe for more details on how to make risotto - - https://cookpad.com/us/recipes/349178-risotto-technique
- Boil the broth on a pot.
- One another pot, sauté the chopped onion (optional) with the olive oil.
- Add the rice and "sauté" the rice for 1 minute
- Add the wine and stir well
- Add more broth as soon as the risotto starts to dry. Keep doing this. Stir constantly!
- After 10 minutes add the spinach
- At the end of the cooking (usually 30 minutes) add the left over squash soup.
- Mix well
- When the risotto is done add the butter (optional) and the cheese.
- Serve and enjoy!
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