100gm Butternut squash – diced
Glug of olive oil
Glug of extra virgin olive oil
150gm risotto (brown risotto / spelt / barley to make it wholesome)
Baby Spinach leaves
1 large onion – chopped
8 cloves of garlic – grated
1 stock cube – (mushroom stock makes the risotto creamier) – trade secret!
Prepare 500ml of stock
pinch of salt
quarter teaspoon freshly ground pepper – (to your taste)
Keep the pan on low heat – Add a glug of olive oil in a pan
Add your crushed/grated garlic and chopped onion
Put the lid on and let it cook until slightly translucent. This will take about 5 to 7 minutes.
Add the risotto rice. Add the diced butternut squash.
Keep stirring the risotto until it starts looking slightly translucent.
Add your pinch of salt.
Add half glass of stock and keep stirring until it gets absorbed in the rice – Carry on adding stock until the rice is soft but with a slight bite. This will take around 15 minutes. If you run out of stock, add boiling water. Stir in ground pepper.
Remove from the heat.
Add the spinach leaves, and stir them in the risotto.
Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto . Don’t be a curious cat and keep lifting the lid to see if the rice has turned creamy enough.
Serve it in two plates – add the remaining Parmesan on top – hmm, enjoy!