Ingredients:
- 300g (10oz) butternut squash
- 1 large red onion
- 2 cloves garlic
- 1 red sweet/bell pepper
- 100g (3½oz) spinach
- a generous handful of flat leaf parsley
- 1tsp olive oil
- 200g (7oz) arborio risotto rice
- 600ml (1 pint) vegetable stock
- black pepper, to taste
Directions:
- Peel the squash, scrape out the seeds, and cut into cubes around 1cm (½in) across. (Note: the weight given relates to the squash after peeling.)
- Finely chop the onion, garlic, and red pepper.
- Wash and roughly chop the spinach (though baby spinach leaves will be fine whole).
- Heat the oil in a large, heavy-based saucepan.
- Fry the squash, onion, garlic, and red pepper together over a low/medium heat until the squash starts to soften.
- Add the rice and stock, and simmer for 15-20 minutes (check the instructions on your rice), stirring frequently and adding additional hot water as required to keep the rice from boiling dry.
- Season liberally with black pepper.
- Once the rice is cooked, add the spinach and fresh parsley, and stir it through until the leaves wilt.
- Serve immediately
This amazing Butternut Squash & Spinach Risotto recipe I found at http://blog.rachelcotterill.com/ and I love it. The more colorful, the more appetizing, too, which is always a bonus! This looks absolutely delicious -- and nutritious!! I love risotto! I hope you love it, too.
