Monday, 11 November 2013

Butternut Squash & Spinach Risotto



Butternut Squash & Spinach Risotto

This is a healthy autumnal risotto recipe that's perfect for a wet and windy evening.

When it comes to vegetables, I generally subscribe to the idea that the more colours on your plate, the more nutritious the meal. And this is certainly a very colourful dish. This recipe is also vegan, and much lighter than many cheese-and-cream-laden risottos (like this one) that I've made in the past.

Butternut Squash & Spinach Risotto


Butternut Squash & Spinach Risotto
Serves 2

300g (10oz) butternut squash
1 large red onion
2 cloves garlic
1 red sweet/bell pepper
100g (3½oz) spinach
a generous handful of flat leaf parsley
1tsp olive oil
200g (7oz) arborio risotto rice
600ml (1 pint) vegetable stock
black pepper, to taste
  1. Peel the squash, scrape out the seeds, and cut into cubes around 1cm (½in) across. (Note: the weight given relates to the squash after peeling.)
  2. Finely chop the onion, garlic, and red pepper.
  3. Wash and roughly chop the spinach (though baby spinach leaves will be fine whole).
  4. Heat the oil in a large, heavy-based saucepan.
  5. Fry the squash, onion, garlic, and red pepper together over a low/medium heat until the squash starts to soften.
  6. Add the rice and stock, and simmer for 15-20 minutes (check the instructions on your rice), stirring frequently and adding additional hot water as required to keep the rice from boiling dry.
  7. Season liberally with black pepper.
  8. Once the rice is cooked, add the spinach and fresh parsley, and stir it through until the leaves wilt.
  9. Serve immediately.

5:2 Intermittent Fasting button5:2 Diet
Prepared as described, this recipe comes in at around 470 calories per (generous) serving. Most of the calories are from the rice; for a 400-calorie meal, just reduce the quantity to 75g of rice per person.

Saturday Dishes at Coffee With Us 3I'm linking up this recipe to Saturday Dishes for their healthy eating week.

26 comments:

Charlotte Klein said...

Oh, wow, Rachel.... This looks delicious! I just went grocery shopping last night and have most of these ingredients on hand (would have to pick up a butternut squash though). Thanks for this--I will def try it soon (I love a good risotto).

Hope all is well with you! XOXO

rosaria williams said...

Marvelous! Did you omit the cheese on purpose, or was it an oversight?

Crystal Collier said...

Mmm. It must be lunch time--you've got me salivating.

Rachel said...

The more colourful, the more appetising, too, which is always a bonus!

Rebecca Subbiah said...

so vibrant and healthy love it

klahanie said...

Aha, Rachel,

That is one appetising nutritional recipe. Very colourful, indeed. I'm sure this has helped you feel better as you evidently get back on your NaNo saddle :)

Gary

Midnight Cowgirl said...

That looks great for a cold day!

Angie Schneider said...

Looks so yum..perfect for everyday meal!

Lavender and Lime (http://tandysinclair.com) said...

it looks healthy and tasty! I could devour the entire plate with ease :)

Louise@FitRadiance said...

I'm loving the look of this! So colourful and healthy. Thanks for the recipe :)

Becky Jerdee said...

Mmmmmm...makes me think I need to go to the Farmers' market for butternut squash...it's that time of year!

Lail | With A Spin said...

Heart warming food for the fall season.

Carla Bruns said...

This sounds delish! I love a lot of colors also. Pinned!

Anonymous said...

Hi Rachel! I like your recipe, and would like to make it. Althought, I'm having dilemma over, what type of pepper that has been used. I'm from Australia, not sure if you referring to chilli peppers or bell peppers? Thanks, Praveena.

Rachel Cotterill said...

Hi Praveena - I used a sweet pointed pepper, but a bell pepper would also work well. (I'm sure chilli would also be nice but it would change the balance of flavours quite a lot!)

Rachael~Adventures in Wunderland said...

Pinned this! looks yummy

Andrea B. said...

YES! PLEASE! This looks so amazing! :) I have a squash, but no risotto, but might have to try it next week.

Stopping by from #SITSSHAREFEST and I'll be pinning this to their board for fall, as well.

Anonymous said...

thanks for replying back :) looks good :) can't wait to try it myself ;)

- Praveena^

Savvy WorkingGal said...

How did I miss this one the first time around. I am definitely making this one.

christine said...

oh yes! the wider the range of colours, the better the nutrient spread - and the more appealing it is to the eye:) Seems to have worked over the years! Lovely to see that it's vegan:) x

MamaMummyMum said...

This sounds and looks amazing, I shall definitely be attempting to make this #PlugYourPost

Lucy T said...

I love butternut squash and this looks fantastic!!! Pinning! Thanks so much for linking it up to Saturday Dishes! Hope to see you this weekend for the next party!

Michelle Nahom said...

This looks absolutely delicious -- and nutritious!! I love risotto!

Anonymous said...

Like to hear a comment from someone who's actually cooked it!

Anonymous said...

I cooked this tonight and it was amazing! I added a cup of white wine to it as well as the stock. I will definitely be making this again.

Anonymous said...

will be trying this tonight

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