Friday, 5 May 2017

Vegetarian Recipe: Butternut Squash and Spinach Risotto



I know. This isn't a food blog. Yet I constantly yap on about food like I think I'm some sort of expert (I'm definitely not, just to clarify). Like any other glutton, I love to eat, and I guess that's where this constant need to mention food on my blog stems from. I hope you don't mind.

So, if you hadn't read my Twitter bio, I'm a vegetarian. I've been a vegetarian for nearly a year, and I quit meat for various reasons (but that's another post). Experimenting since then has been really fun, and it's made me far more creative with my meals - not to mention feeling super great about the amount of vitamins I'm getting from eating so much veg.

One of my go-to meals is risotto - I love it with roasted pumpkin cubes in the autumn, or with mushroom and asparagus at the beginning of spring. But you can pair pretty much anything with risotto and it'll give you that nice comfort food feeling even without adding in the usual cream, butter and white wine.



This week, I was clearing out my fridge, and saw that I had a bit of butternut squash and some spinach left over. I popped this in with some risotto, and found myself another delicious combo! Here's the recipe:

Ingredients (serves 1):

200g butternut squash
1 clove of garlic
1 tbsp olive oil
Salt & pepper
200ml vegetable stock
70g risotto
Handful of fresh spinach leaves

Method:

1. Preheat over to 200 degrees Celsius.

2. Peel and chop the butternut squash into bitesize cubes, then place in an ovenproof dish. Crush the garlic and sprinkle on top of the butternut squash. Drizzle with olive oil and season with the salt and pepper. Place in the oven for 30 minutes.

3. Place the risotto in a saucepan and pour the vegetable stock on top. Stir, then place the lid on the pan and simmer for 15 minutes, stirring occasionally. Stir in the handful of spinach, then leave for another five minutes.

4. Spoon the risotto and spinach into a bowl, then spoon the butternut squash on top. 
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