Butternut Squash, Mushroom & Spinach Risotto

Mon, 8 July 2019

Ingredients:

-200g butternut squash

- 200g chestnut mushrooms 

- 150g Arborio Rice 

- 50g spinach

- 50g white onion

- 2 garlic cloves

- 1 tbsp butter

- 100ml white wine

- 4 cups of vegetable stock

- 60g parmesan cheese 

- 2 sage leaves

 

Instructions: 

- In a high sided pot, add 1 tbsp of butter and saute the onion, garlic, mushrooms and squash. Pop in the sage leaves (which we will remove later)

- When softened, add the rice and spinach to the pot and stir. Add the white wine and when evaporated, begin to slowly add the stock via ladle.

- Continuously stir the rice and add the stock bit by bit, making sure not to flood the pot. This will take ~20 minutes to fully absorb the stock.