Roasted Squash and Spinach Risotto
What Started it all:
Squash, Spinach, flour, rice cooker
<em>This vegetarian dish is a delightful combination of hearty roasted squash and nutritious spinach, creating a comforting and satisfying meal for four. It’s a perfect way to bring the family together over a delicious and healthy dinner.</em>
Ingredients
- 1 medium-sized squash
- 2 cups of fresh spinach
- 1 1/2 cups of Arborio rice
- 4 cups of vegetable broth
- 1/2 cup of flour
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the squash into small cubes. Place the squash cubes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 25-30 minutes or until golden and tender.
- In a large pan, heat a little olive oil over medium heat. Add the Arborio rice and flour, and stir for 1-2 minutes until the rice is well coated.
- Gradually add the vegetable broth to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 20 minutes or until the rice is creamy and al dente.
- Stir in the fresh spinach and roasted squash cubes, allowing them to wilt and warm through.
- Season with salt and pepper to taste.
- Serve the risotto in bowls, garnish with some fresh spinach leaves, and a drizzle of olive oil.