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Squash and Spinach Risotto

Squash and Spinach Risotto

Butternut Squash and Spinach Risotto

A big boost of a tasty dish for kids on the run that is fast and is great re-heated for anyone's supper later. Butternut Squash has lots of folate, along with spinach so great for pregnant mummas too. Good for insulin regulating and tons of Vit C, magnesium and carotenoids it's tasty and fabulous for you. Spinach gives another level of bone and blood healthy goodness.

  • 2 tbsp Olive Oil
  • 1 Onion thinly sliced
  • 2 Carrots finely diced
  • 2 Celery Stalks finely diced
  • 2 garlic cloves, crushed and chopped
  • 300g Arborio Risotto Rice
  • 350g (about half) a small butternut squash in 5cm dice
  • 300 ml chicken (or vegetable) stock
  • 150 ml white wine
  • 1 tbsp tomato puree
  • 100g Spinach finely sliced into ribbons
  • Handful fresh parsley finely chopped
  • 100g parmesan (mascarpone dollop optional)
  • Sea Salt and pepper to taste

Serves 2 Adults and 3 children depending on ages and appetites! Heat Oil in a large pan, add onions and stir for a few minutes, adding carrot, celery and garlic and cook gently until very soft, about 10 minutes. Add stock to a separate saucepan and turn heat on very low. Adding butternut squash dice to slowly cook. Turn up the heat on the onion pan and add the rice, stirring quickly and well to coat the rice and make it glossy. Pour in the wine, to sizzle. Turn down the heat and ladle some stock into the rice, avoiding the squash. Stir well, and leave to simmer until more stock is required. Add the tomato puree and stir through. When the rice is cooked through, approx 15 minutes depending on type, add the squash and spinach and cook for another couple of minutes. Stir through parmesan, seasoning and serve with parsley and a dollop of mascarpone if required.

1 comment

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