Butternut Squash & Spinach Risotto recipe


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.