Butternut Squash & Spinach Risotto

Serves: 4

You will need

2 tbsp olive oil
1 onion, thinly sliced
2 carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, crushed and chopped
300ml chicken or vegetable stock
350g (about half) small butternut squash, in 5cm dice
300g arborio risotto rice
150ml white wine
100g spinach, finely sliced into ribbons
100g grated Parmesan cheese (mascarpone dollop optional)\
Handful fresh parsley, finely chopped



Directions

1 Heat oil in a large pan, add the onion and stir for a few minutes, adding the carrots, celery and garlic and cook gently until very soft, about 10 minutes. Add the stock to a separate saucepan and turn heat on very low, adding the butternut squash dice to cook slowly.

2 Turn up the heat and add the rice, stirring well to coat it and make it glossy. Pour in the wine, to sizzle. Turn down the heat and ladle some stock into the rice, leaving the squash in the stock. Stir well, and leave to simmer until more stock is required. Keep adding the stock in small amounts until the rice is cooked.

3 When the rice is cooked through, approximately 15 minutes depending on type, add the squash and spinach and cook for another couple of minutes.

4 Stir through the Parmesan, serve with parsley and a dollop of mascarpone if you like.

Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You'll All Enjoy by Lizzie King - published as a hardback and eBook (£20/£10.99) by Trapeze. Photography by Charlotte Kibbles



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