Foodie Friday: butternut squash & spinach risotto

The cold season is the best time for root vegetables to warm you up and leave you feeling full. One of my favourite recipes is butternut squash & spinach risotto, and the best part is that it can all be made from freezer food (although if you would prefer to use fresh then just substitute it in). I'm not great with measuring and this recipe is wonderful because you can put in however much you want, so change the quantities as you please. Here it is...

Serves 3/4

You will need:

Margarine, teaspoon

Onion frozen half, chopped

Butternut squash frozen, a handful

Spinach frozen, 5 cubes

Garlic paste, a squeeze

Arborio rice, 180g

Herbs, to taste

Vegetable stock, 1 litre

Cheese, to serve

Method:

1. Spray some cooking spray (or a small amount of margarine of your choice) into a wok and fry the onions, butternut squash and spinach until they begin to soften.

2. Add a small amount of garlic paste and the rice.

3. Season with herbs of your choice (I use dried mixed herbs and some ground black pepper).

4. Mush the butternut squash and spinach to separate them and allow them to mix with all of the rice.

5. Brew your stock and gradually pour it into the wok, only add more when the last lot has been absorbed.

6. Taste rice to see if it is to your chosen texture, if not add some more boiling water and cook for longer.

7. If you have any excess water in the pan but are happy with the texture, strain it using a colander.

8. Serve with a little cheese if you like it and enjoy!.