Spinach and squash risotto recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 606 calories / serving
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125035 spinachandpumpkinrisotto HERO

Preheat the oven to 200° C.

Place the butternut squash in a roasting dish and toss with 1tbsp of the olive oil. Bake for 20 minutes or until tender. Reserve at room temperature.

Heat the remaining oil in a large saucepan. add the onion and garlic and cook for 5 minutes. Add the rice and stir to coat with the oil.

Add 1 cup of warm stock to the rice at a time. Stir constantly until the stock has been absorbed. Continue until the rice is tender. Stir in the spinach, roasted squash and parmesan. Season to taste with salt and pepper.  Serve with extra grated parmesan.

  • Ingredients

  • 1kg butternut squash, peeled and cut into a 2cm dice
  • 2tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 450g risotto rice
  • 1 litre chicken or vegetable stock, warm
  • 120g spinach, washed, tough stems removed
  • 30g parmesan cheese, grated plus extra for serving
  • salt
  • pepper
  • Energy 2575kj 606kcal 30%
  • Fat 10g 15%
  • Saturates 3g 15%
  • Sugars 14g 16%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 121.5g Protein 14.3g Fibre 6.7g


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